Journal
Techniques, lessons and the stories behind each creation.
Featured
Chocolate leaves very little room for error. How I rebuilt my approach to tempering, from temperature and crystallization to timing, and what it taught me about control.
Competitions1 min read
Broken sugar, repeated attempts and countless small adjustments. The months behind my sugar showpiece for the International Three-Country Pastry Competition in Freiburg.
Behind the Creations1 min read
Chocolate pâte sucrée, Bourbon vanilla crème pâtissière, peach and basil compote and fresh peach. How I designed a tartlet that keeps one fruit at the centre.
Behind the Creations1 min read
Clean lines, balanced proportions and flowers as the focal point. Why a minimalist wedding cake is often harder to make than an ornate one.