About Us

Dessert making has long been my passion. Growing up in the wine region of Burgundy in France, I experienced first hand the joy of preparing, serving and relishing food made with quality ingredients, skill and of course love. I cherish memories of long Sunday lunches that extended into the early evenings, filled with talking, laughter and my Maman’s famous creme caramel. Perfection in two simple words. These are my roots and my inspiration.

began my Pastry Apprenticeship and knew straightaway that pastry was for me. My skills were honed in France and my experience grew. However fortune took the lead when I was required to perform 1 year of mandatory military service in the French Navy. It was 1988 and Australia was celebrating its Bicentenary. The moment I stepped foot in Sydney I fell in love, it was like no place I had ever seen. I instantly felt like this was “home”. But of course I had to return to France and resumed my career working in a range of hatted and Michelin establishments. I also awarded first place in the Ardennes-Eiffel Culinary Prize in 1992.

In 1993 I decided to leave France to pursue my pastry dream in Australia, the place I had felt that instant connection. Getting started was not easy, it took a lucky break at the Ritz Carlton, Double Bay to get my foot in the door. Since then I’ve held positions as Head Pastry Chef at Guillaume at at the Sydney Opera House’s Bennelong and Executive Chef at Patisse. I’ve also consulted for the Keystone Group, Doltone House and Taronga Zoo.

Other highlights of my career have been commissions to make customised desserts for brands such as Nescafe, Nick Cerrone, Mercedes Benz Elie Saab and Rami Kadi. I’ve also created for special events, the most memorable being the ‘La Perle D’Oman (the pearl of Oman), credited as being Australia’s most expensive dessert. Appearances on Masterchef and French Food Safari have been great fun. I get a lot of satisfaction out of interacting with the public and they form the inspiration of my latest collection.

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