I am an avid foodie with French roots. My passion developed in the kitchen with my grandmother, who taught me the basics of French cuisine. I also love to travel and discover new food cultures. I received formal training in boulangerie and viennoiserie from the National Baking and Pastry-making Institute (INBP) in Rouen, France, and I have been baking and experimenting with new recipes since.
Croissants
