A cherished chapter in Sydney's culinary scene is drawing to a close as a beloved pastry chef prepares to step away from the business he built over a quarter of a century.
A Bittersweet Farewell for a Community Pillar
Didier Sockeel, the heart and soul behind Ganache Patisserie in Castlecrag, has announced his decision to sell the business and enter semi-retirement. The news was shared in a heartfelt letter posted to a local Facebook group, where the chef expressed both excitement and a touch of sadness at his departure.
"It is with mixed emotions - some excitement and a touch of sadness - that I announce my semi-retirement," Sockeel wrote. "After 25 wonderful years, I have sold Ganache Patisserie." He confirmed that the shop will continue to operate under his stewardship until January 3rd, 2026, giving loyal customers one final Christmas season to enjoy his creations.
A Quarter-Century of Community and Croissants
Speaking to the Daily Mail, Sockeel explained that running the North Shore patisserie had been "a way of life" for 25 years. He described the privilege of being woven into the fabric of the local community, witnessing milestones from birthdays and weddings to watching customers' children grow up. Some of those children even worked at the bakery before embarking on their own adventures.
The decision to sell, he said, came down to timing and finding the "right people" to take over. After decades of working six or seven days a week, Sockeel is ready to step back from the relentless pressure of business ownership and "enjoy life on a different level." He looks forward to a "life change" where he is no longer, as he put it, "married to Ganache."
While he has no plans to open another shop, his passion for pastry remains undimmed. "I still love pastry, but I don't want the pressure of the business side anymore," he revealed. "I just want to focus on what I do at the bench, at the table. That'd be fantastic."
Legacy to Continue Under New Ownership
In reassuring news for devotees of its celebrated French pastries, Ganache Patisserie will not close. The business has been sold to new owners who are committed to preserving its legacy. One of the incoming proprietors, Vianney Rouille, told the Daily Mail they have been working closely with Sockeel for months to ensure a smooth handover.
The store will close briefly as usual in early January, with the new management officially reopening the doors on January 16, 2026. Rouille confirmed that the core, much-loved menu of croissants, baguettes, eclairs, almond tarts, quiches, and the signature ganache cake will remain largely unchanged, though some new additions may appear in the future.
Sockeel offered his full support to the new team, wishing them "all the best as they bring new energy to Castlecrag." The Facebook announcement prompted an immediate and emotional outpouring from the community, with locals describing the patisserie as an "authentic" and "welcoming" pillar of the North Shore that will be greatly missed.
