THE MERINGUE GIRLS
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Alex Hoffler and Stacey O'Gorman aka Meringue Girls are both trained chefs, Alex and Stacey formed the Meringue Girls after working together in a restaurant in Hackney. They bonded over their love of sweet things, especially meringues.
The pair were a regular fixture in London’s booming street food scene (KERB, Street Feast, Broadway Market), meeting a lot of influential foodies along the way.
One such person was David Loftus (Jamie Oliver’s food photographer) who agreed to take some photos for the Meringue Girls website. He Instagrammed a few photos and before the girls knew it, they had the top pick of London’s leading department stores knocking at the kitchen door wanting to stock their tasty treats. To cope with orders, Alex and Stacey upscaled into a low cost shared production kitchen, where they baked nights (and worked their other jobs during the day).
The Girls were causing a storm in the fashion and PR world generating a huge amount of press and a rapidly growing following on social media. Private orders flooded in from high-end fashion brands and press events, all wanting to get a piece of the action. Clients included Dior, Chanel, Christian Louboutin, Stella McCartney, Brides Magazine, Alexander McQueen, Agent Provocateur, Adidas, Nike, Jo Malone, Elizabeth Arden, Topshop, Clinique and Jimmy Choo.
In 2013 they were approached by top publisher, Random House to write a meringue based cookbook. Meringue Girls Cookbook , which has now been published all over the world, from Italy and Germany, to America and New Zealand. In 2015, they released cookbook two Meringue Girls Everything Sweet. Full of unusual edible gifts, cool confectionary and delicious things in all the colours of the rainbow.
Three years on, the Girls have their own bakery in the bustling foodie hub of Broadway Market and employ a team of Meringue Girls (and boys!) to cope with large weekly orders. On average, the little bakery produces over 8,000 meringues, 1000 brownies, 500 lollipops, 300 marshmallows and 25 cakes a week. They also use the bakery to run weekly meringue and cake baking classes, which have been rated by the Evening Standard as one of the best London-based foodie masterclasses.
Alex is London born and bred. Following university and two years working at a major London marketing agency, she traveled for a year, taking cookery courses in India, Thailand, Cambodia and Vietnam.
She then completed a year's course at Leiths School of Food and Wine, where she received a first class diploma. She currently works as a food and props stylist for various publications.
Growing up in Auckland, New Zealand, from a young age Stacey had a passion for food. She trained at Auckland University of Technology, achieving a Diploma in Culinary Arts.
To widen her experience, Stacey took a year out to explore the culinary world, honing her skills in kitchens along the way. It was in one such kitchen that she met Alex, which whom she shared an epicurean passion, and a partnership was born.
Alex loves - Boston Terriers, Gold disco pants, food styling, car boot sale foraging, vintage kitchenalia and pomegranate prosecco
Stacey loves - DMs and long skirts, charity shot bargains, 3 sugars in a tea, red lippy, Japanese animae and Bjork