La Dorure

Why French Pastry?

My passion for desserts, started with my childhood when my daddy used to take me each day with him to drink his evening espresso coffee in a luxurious French café “La Royale”, he asked me to have ice creams as I want and of course some French pastries, besides, a Chupa Chups lollipop.

As a child, standing behind a chic and golden pastry showcase, with all the colors, flavors, and sweet things of French desserts, watching the “pâtissier” making for me ice cream with three flavors, on top, was the dazzling “Chantilly” cream, the melted chocolate, and the crunchy “gaufrettes” (ice cream wafers), while I was waiting for a French pastry piece, to be wrapped gently in a box…that was the start of a love story between me, French patisseries, baking, and fine desserts.

Life’s gone, I turned out to an experienced Chef [by duty], on the other hand, a “pâtissière” [by love]; but that sweet childhood memory of desserts never gone, contrary, it grew, with me, as I grow up, with a sweet euphoria when I eat macarons, brew my morning caffè latte with a buttered-flaky croissant, or even making a simple Genoise cake, until nowadays.

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