I love baking, creating, and sharing what I make.

French pâtisserie has fascinated me for a long time — the combination of divers techniques, good ingredients and the small details that make a pastry come together.

After studying Biochemistry, I decided to follow my interest in pastry and completed my professional training as a confectioner at Andreas Muschler chocolaterie & pâtisserie.

I later returned to science and completed my PhD.

Today, I bring these different experiences together in my pastry courses.