Founder / Chef

My journey began in 2009 in south of France, when I decided to stop school and start to learn all aspects of this beautiful art. After 4 years of pastry school, I moved to Paris where I've learned how to become an international chef for the iconic restaurant Laduree . I've started traveling for them at 21 years old, beginning as sous chef in Tokyo, Sydney, Washington DC, New York for few years, before becoming Head Chef in Los Angeles. After few years I've decided to open my own sweet factory to help Angelinos to live a sweeter life.