It all began when...

I was trained as a pastry chef. I enrolled in a culinary school ten years ago with the idea of becoming a chef, a culinary chef. To be accepted I was required to have a one-week pastry class. I was not very happy about it, because I had never baked a cake, or a bread. Only some cookies with one of my grandmas. I was so wrong. Since the first five minutes of that class, I was hooked. I had never studied food chemistry, or even heard about it, and I was being exposed to a fantastic field. Not only that, my cakes and tarts were very good! I was the best student that week. So, needless to say, I was challenged with a decision: culinary or pastry?

I traveled to France a week later, promised to the culinary school dean I would consider pastry, but asked her to wait until I came back. In France, I was introduced to the most fantastic food, pastries, candies, bonbons, patisseries, restaurants, boulangeries, bistros... But it was the moment I found Fauchon patisserie when I had my answer. The macarons, the bonbons, the pate de fruit, the tarts, the jams, the entremets, the sugar work, the ecleirs, the pain au chocolat, the bread. My decision was taken.

But even before that, the story begins seven months earlier during another visit to Paris, this one not planned at all.