I have now chosen to devote myself to masterclasses, where I can share the knowledge, artistry, and passion that have shaped my work throughout the years, while continuing to remain connected to the patisserie that proudly carries my name.

My approach to pastry has always been guided by a pursuit of refinement creating delicate, handcrafted pieces that celebrate the pure flavour of exceptional ingredients. By using the finest local produce and applying restraint with sugar, eggs, and starch, I aim to reveal the true character of fruit, chocolate, and nuts with balance and elegance.

For me, pastry is not only about taste, but also emotion and beauty — always inspired by the philosophy:
“Aussi beau que bon.”
“As delicious as it looks.”