About Us

Arno Backes has been passionate about chocolate all his life and with a keen eye for detail; he has devoted himself to creating superb chocolate creations that taste every bit as good as they look.

Growing up in Germany, Arno was fascinated by the artisan approach to cooking and at the age of 15 enrolled in a pastry chef apprenticeship at Brueckencafe St. Wendel near the border of France and Luxembourg. After several years of tutelage, Arno was hooked on the idea of creating and preparing chocolates and moved to London to accept a role at Marasus Petit Fours, where he learnt the art of preparing handcrafted chocolates for famous establishments, including Harrods, The Ritz, The Dorchester, Glen Eagle, as well as the British Royal Family.

Returning to Europe after 2 years in London, Arno immersed himself in learning the art of dessert preparation, Friandise and sugar show pieces at the renowned 5 star Hotel St. Gotthard in Switzerland, working with famed sugar artist Ewald Notter, allowing him to develop his love for crafting unique, signature desserts.

After a short time in Berlin at the internationally respected cafe Opern Palais, Arno joined the acclaimed Patisserie Luitpold in Munich. Completing his master degree at the best College for pastry chefs in Germany, The Master College Munich, Arno graduated as dux, and also won a gold medal from the state government.

After graduating, Arno took a year off to fulfil a lifetime ambition of completing an overland motorcycle trip from Munich to Sydney. On his return, he was appointed as chef of a traditional pastry house in Pfaffenhofen, near Munich, where he was in charge of four full time pastry chefs and four apprentices, making a large variety of chocolates, patisserie, gateaux's, desserts and biscuits.

Chocolate being the main focus in Arnos career, Arno and his partner Sian spent 18 months in South America, riding motorcycles and researching the origins of coffee and chocolate. On their return to Germany they successfully published a book about their travels.

In 2004, Arno and Sian moved to Australia, and Arno took up the position of Head Chocolatier for Koko Black.

In 2008 Arno and Sian, who has extensive experience in retail and marketing including senior positions at B&Q hardware in England and Kathmandu in Melbourne, decided to pursue their goal of opening a speciality chocolate lounge. Ganache Chocolate was launched South Yarra in April 2008.

Since then his chocolates have won accolades including a gold medal at the Royal Melbourne Fine Food awards and Competitors Choice at Chocolate Rush. Invitations to speak at events such as the Melbourne Food & Wine festival and numerous teaching engagements keep Arno busy, but he is never far from his chocolate.

In October 2010, Arno opened a new Ganache Chocolate in the heart of Melbournes CBD, at 245 Collins St. The new chocolate lounge, similar in style to South Yarra, has the full range of products, still all made by Arno and his Chocolatiers and Pastry Chefs in the kitchen above the South Yarra chocolate lounge and delivered to the city daily.