It all started with my childhood in France, a taste for good things, a love for gourmet pastries and for the power of flavors. Then life: law school, becoming a lawyer in Montreal, adapting, performing. And, suddenly, the need for something different. I wanted to feel the material, and to shape it: that was the turning point that led me to change my professional path and move from practicing law to baking plant-based pastries, with a real leap into the void two years ago.

In the meantime, I experienced a deep shift in awareness regarding food and our consumption habits. Plant-based eating imposed itself in my life, for all possible reasons, including out of compassion for all of the beings that inhabit this planet.

That's when I began to veganize the basics of classic French pastries such as butter, sweet dough, custard and whipped cream. Influenced by modern French pastry and the aesthetics of Scandinavian cuisine, I particularly enjoy working with a simple and clean presentation with a focus on taste and texture.

In the summer of 2019, I had the amazing opportunity to be involved, in collaboration with American chef Matthew Kenney, in the implementation of a plant-based menu for Maison Ladurée in Beverly Hills, California. I am currently pursuing various other collaborations and plant-based pastry consultations around the world, with chefs and restaurants alike.