A tasting
menu of works.
Six courses of confectionery, plated and yeasted work — ordered as one might walk a kitchen, from the chocolate room to the bread oven.
Butter, flour and patience, folded into morning pastry.
81-layer butter croissant, hand-rolled to a vinyl spiral.
A laminated bow tinted with beetroot and turmeric, brushed with apricot glaze.
Crackle-glazed scoring, deep amber crumb, Valrhona batons.
Feuilletage beurre scored in a honeycomb lattice, filled with sour cherry compote and burnished to amber.
Mousse-based entremets, tarts and layered cakes — the body of the counter.
A salted caramel mousse on hazelnut feuilletine, finished with tempered cocoa shards and gilded peanuts.
A study in lamination: dark ganache, vanilla cream, salted-caramel mousse, and a caramel spray.
Blackcurrant mousse beneath a glass-clear mirror glaze; cocoa-butter brushed quenelles.
A cocoa-velvet dome over kirsch ganache and griotte cherries, finished with chocolate loops.
A purple-yam crown piped over white-chocolate ganache; finished with bee pollen and edible flora.
Single tier in matte cocoa velvet, dressed with shaved coconut, dried citrus and white-chocolate quenelles.
Vanilla diplomat, layered raspberry & strawberry, edible chrysanthemum.
Almond cream, blistered peach, brown-butter pastry; mascarpone quenelle, salted-honey tuile.
Whipped cream slab scattered with a full garden — pansies, violas, geraniums, daisies and fresh herbs.
Crimson cocoa sponge crowned with billowing crème Chantilly, sun-ripened strawberries, plump blueberries and a whisper of gypsophila for an heirloom finish.
A dense cocoa loaf veiled in chocolate crumb, crowned with glacé fruits, toasted walnuts, pecans, and a warming whisper of Ceylon cinnamon.
Plated, fine-dining compositions. The signatures open to their own page.
Blood-orange crémeux beneath a velvet spray, dressed with cassis pearls and pulled-sugar lace.
Bittersweet chocolate slice, raspberry swirl, blackcurrant gel, vanilla quenelle.
Hazelnut-latte ice cream, raspberry coulis, 72% dark chocolate shards. A teaching plate.
Single-origin Madagascar chocolate set in glass; mascarpone, cocoa nib, dulcey pearls.
A study in mark-making: lemon curd, torched Italian meringue, sablé Breton base.
Dark chocolate cups, passion fruit curd, mixed berries, whipped cream and edible flowers — plated for service.
Coconut shell filled with mango compote and cream; hibiscus sorbet quenelle, toasted coconut crumble, palm tuile.
Vanilla cream tartelette, mixed seasonal berries, raspberry coulis — lined and dressed for banquet.
Crème brûlée slice alongside a dark chocolate ganache bar; mixed berry coulis — banquet service.
Celebration cakes and sugar art — the spectacle of the table.
A bough of pulled-sugar fruits and blossoms, presented in afternoon light.
A single rose petalled, dusted and assembled in twelve passes.
Spiced carrot sponge encrusted in toasted walnuts, piped cream cheese frosting, chocolate lattice and hand-shaped marzipan carrots.
Hand-painted lavender fondant with sugar roses, hydrangea, and gilded gum-paste foliage.
Textured buttercream cylinder, hand-crafted pink sugar flowers, gilded chocolate spheres and a gold topper.
Chocolates and small confections — tempered, painted and shelled in micro-batches.
Hand-rolled hazelnut praline, glazed in 64% dark with a textural cocoa crackle.
A small, ongoing bean-to-bonbon studio — tempered, painted and shelled by hand.
Glossy dark chocolate shells, splattered in vivid rose, conceal a silken hazelnut praliné with whispers of raspberry and fleur de sel.
A curated tableau of hand-painted dark chocolate bonbons, each shell tempered to a glossy snap and filled with silky ganaches, praliné, and crystallized sea salt accents.
A jewel-box selection of hand-finished chocolates featuring pistachio sablés, hazelnut pralinés, and gold-flecked dark chocolate domes, each crafted with tempered couvertures and silky ganache centers.
Half-moons of lemon and orange pâte de fruits, set to a tender bite and rolled in shimmering crystal sugar for a bright, sun-drenched finish.
A long, slow conversation with flour, water and time.
Country boules, miche and decorative-score sourdough — built on a six-year wild-yeast culture.
Country sourdough, scored to bloom in eight petals; 30% whole rye, 24-hour cold ferment.