about me

I am a pastry chef and baker from Lille, France. My love for baking goes back as far as I can remember. Some of my earliest memories are of being in my father’s bakery, playing with bread dough while I watched him work. Since then, my work has taken me all over the world and given me the opportunity to work in a wide range of settings, from freestanding bakeries in the United States to top-rated restaurants in Hong Kong, Taiwan, and Tokyo.

My professional experiences over the past thirteen years have given me a unique blend of skills. Drawing on my experience as an executive pastry chef at a Michelin-star restaurant, I strive to bring the highest level of quality to everything that I make. I also maintain a high level of efficiency- a skill I’ve honed over years of working at high-volume restaurants and bakeries.