From Croissants to Cappuccinos

I realised that I wanted to be a pastry chef when I was young, at my grandfather's hotel-restaurant. He used to make ice cream, and I remember sticking my finger in the turbine and being fascinated by the colour and texture. That's when I understood. My first goal before opening my own shops was to become a pastry chef in a palace.

I did a Certificat d’Aptitude Professionnelle (which is a French state diploma) and then a “mention complémentaire” (BTM) in pastry-making, which is the conventional course for a pastry chef. It took me several years to create and perfect my skills, and today I'm still perfecting and pushing the limits with my teams.

It's an opportunity to export my group's know-how to Asia, and above all to introduce my creations to the people of Singapore. I've always wanted to open in Asia, and I've just been waiting for the right time and the right people to be able to embark on this new adventure.

In a way, they all are. Some will require greater technical skills, particularly with piping, while others will require a more sculpted fruit shape. And with the humidity, we also had to adapt certain recipes to ensure the same quality as our Parisian creations, for example.

I don't think that it’s a secret anymore, I really enjoy vanilla!

I always try to use local raw ingredients as much as possible. Opening in new countries drives me to create new pastries, like the pomelo, the dragon fruit or even matcha coco flower for the most recent creations.

As I mentioned, humidity poses a real challenge, especially with viennoiserie. We had to adapt and readapt our recipes to maintain our quality.

Quite simply, a symbol of successful teamwork.

Building my team and my group.

It all depends on the time of day, my mood, the day, the weather... each pastry has its moment and can become my favourite at any given moment. But I admit that a croissant and a cappuccino really make me happy in the morning!

My friends, my family, my work, and nature.