About CHEF WIM
 

For more than three decades, Chef Wim Den Hartog has devoted his career to the art of fine pâtisserie, refining his craft in Michelin-starred kitchens and some of Canberra's most respected hospitality destinations.

In 2015, he brought that vision to life with the opening of L'Orange Patisserie—a place inspired by timeless European traditions, where exceptional craftsmanship, beautiful ingredients and genuine hospitality come together.

Now, as L'Orange celebrates 11 wonderful years, it begins an exciting new chapter at The Lawns, Manuka. This elegant new home reflects the evolution of the business while remaining true to the values that have defined it from the very beginning.

Born and trained in the Netherlands, Wim's journey began in a kitchen at just fourteen years of age. What started with washing dishes soon became a lifelong passion after discovering the artistry of French pâtisserie. Watching a chef create delicate chocolate mousse sparked a fascination with precision, beauty and technique—one that has shaped his career ever since.

Today, every cake, pastry and dessert is handcrafted with the same philosophy: that exceptional food should create lasting memories. Whether it's a beautifully crafted celebration cake, an afternoon High Tea or a simple pastry enjoyed over coffee, every detail is carefully considered to offer an experience that feels both elegant and welcoming.

For Chef Wim, true luxury isn't about extravagance—it's about quality without compromise, timeless craftsmanship and making every guest feel genuinely cared for.

Eleven years on, L'Orange continues to evolve while remaining true to the values that have earned its loyal following—European craftsmanship, exceptional quality and heartfelt hospitality.

GUILT-FREE PLEASURES

“I often hear people say they’d love to enjoy more cakes and pastries, but it’s not good for their waistlines or the sugar and fat are not good for their health,” Chef Wim says.

“Any over-indulgence is not good for you, but, on the other hand, you should never deny yourself an innocent pleasure – especially one you can enjoy with family and friends.”

Chef Wim’s creations are handcrafted in the finest traditions of Europe, but he has certainly been influenced by modern culture’s health-consciousness.

“I’m certainly mindful of the need for gluten-free options and I also look to replace sugar with alternatives like Manuka honey or fruit pulp wherever that complements the creation,” he says.

“As our cakes, pastries and flans are made fresh daily, there is no need for preservatives or other artificial agents. Our products are as natural as possible.”

SWEET HISTORY

It is said that the modern culture of the patisserie began after the French revolution and continued to gain in population throughout the 19th century.

A master of the art was a certain Louis Ernest Ladurée who opened his first venue, Opera Garnier, in Paris 1871.

Legend attributes the idea to his wife who suggested combining the patisserie with the cafe and, voila, the salon de the was born.

It struck an immediate chord with fashionable society, particularly ladies who wanted to indulge themselves, but to remain aloof from the habitues of the bohemians of the less respectable café society.

The rest, as they say, is history.