Poach Pear the creation of Adam & Marissa Bielawski, is very much a marriage of craftsmanship and branding, in every sense a true hospitality love story. The duo reinvigorating traditional culinary trends to the ever growing fine food enthusiasts.
Adam the classically trained chef and expert in the art of Charcuterie and Marissa the driving force behind the branding and vision of the business both united by a driving passion for excellence.
They met while working together and so began their working romance and food journey. Their love of food runs deep in their veins. Marissa recalls growing up with big lunches, lots of family and shared plates long before they were fashionable.
Adam’s family have a long association with quality smallgoods. Hailing from Dorset UK, farming since the 1800’s, Adam’s great great grandfather a prominent meatsmith set up an on-farm slaughterhouse and co-op recognising way back then that it was important to be able to produce local smallgoods.
The traditions have run strong through Adam’s family and today here in Australia we see Adam adhering to similar principles and following many of the family’s safeguarded recipes.
They travelled to Europe, where Adam had the opportunity to perfect his charcuterie making skills and immerse himself in the art of classic French cookery.
Returning to Perth Marissa and Adam opened Piccos Kitchen, a Maylands eatery which soon grew a cult like status around its incredible hand made charcuterie offerings. Chefs in the know stalked out Adam’s luscious terrines and silky pates. Both labour intensive products which require an immense amount of skill, word of mouth amongst the restaurants created a demand which led to Poach Pear being born.
True to their philosophy of creating small batch artisan goods with a direct paddock to plate link Poach Pear products were sold at the Subiaco Farmers Markets. Here offering samples and selling to discerning foodies there was no hiding. Feedback was real and directly shaped the ingredients selected and flavours Adam would continue to work with.
Many of the ingredients still found in today's products are sourced directly from their garden. A full focus is placed on working with only the best produce, farmed ethically. The core values of creating locally sourced, sustainably produced, stylish French inspired charcuterie products have seen their business with humble market beginnings now having products stocked in over 100 premium retailers Australia wide.
To showcase the full Poach Pear range and offer customers the opportunity to explore Adam's bespoke charcuterie the pair opened their flagship store, Black Pig Deli & Co, along the ever popular foodie strip, Beaufort Street Inglewood.