What I have learned at home, at an early age, is making homemade bread. At an early age, I knew how to bake sourdough bread alone, and make petits-fours with my mother. Making sourdough bread, was my first daily task and my first fundamentals of baking. Hot from the oven, a piece spread with butter, then tasting it, was my second daily task! To see what I make with my good hands, let me think how food is valuable, and to know how to prepare it, was my way of surviving! besides, baking with my mother all the time, was a family tradition, even a culture; to bake on holidays, celebrations, and friends visit. Anytime my mother felt bored, she started to bake! each cup of evening tea or coffee was paired with one of these treats: petits-fours, Baghrir (a traditional sourdough like pancakes) with butter and honey, petits-pains au chocolat, tart, a simple cake, or just a warm bread with butter and jam or dipped in olive oil (that was the miserable days!). French pastry and cake decorating come after a long journey of training, learning, practising and discovering the secrets of French artisan. When somebody asked me about my goals, I answered: “to own a stylish café À La Française, and a bakery on the Fifth Avenue!”.