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Farine blanche

My Journey to the Heart of Pastry

Since my childhood, cooking has always held a special place in my life, but it was when I discovered the art of pastry that my true passion was revealed. Creating pleasure through gourmet desserts is much more than a vocation for me: it is a way to share moments of sweetness and happiness while respecting principles that are close to my heart.

As a pastry chef, I am committed to reconciling the pleasure of the taste buds with rigorous respect for nutrition . For me, the quality of the ingredients is essential. I select seasonal, unprocessed, and high-quality products , favoring natural and local ingredients. Because pastry can be delicious while being responsible, I strive to offer healthier alternatives, with gluten-free and lactose-free options, without ever compromising on taste.

My career has taken me to prestigious places, such as the Hôtel de Crillon , where I had the opportunity to contribute to the opening of Chef Paul Pairet's restaurant. This time in the world of Parisian palaces taught me the rigor and excellence that are at the heart of haute cuisine.

At Yann Couvreur Pâtisserie et Copains , I developed my creativity by meeting the specific expectations of each client, while juggling production constraints. My adventure in Shanghai , where I taught French pastry to the international community, reinforced my openness to cultures around the world.

Each dessert I create is a reflection of these experiences, combining technique, creativity and respect for the ingredients to offer a moment of indulgence.

Professional background

Lenôtre School

Hotel de Crillon.
Chef Paul Pairet

Hotel Lutetia

Yann Couvreur Pâtisserie

COPAINS Paris

Shanghai, China

- Speaker at the Lenôtre culinary arts school and team building facilitator for companies.
- Teaching the basics of French pastry to

short-term groups and individuals.

Partie Chef of the Pastry Team at Nonos by Paul Pairet.

  • Managed the opening of Paul Pairet's restaurant, translated recipes, conducted and validated tests.

  • Created and implemented an Excel tool for cost calculation.

  • Trained and managed the team, and ensured quality control of production.

My beginnings in gastronomy and luxury in this beautiful Palace of Paris, I was a pastry chef in the team of Chef Nicolas Guercio.

- Research and development under cost constraints

high volume production and manufacturing.

- Direct production of products for one-off events

such as tenders and marriages.

- Animation during events such as Taste of Paris and

House of Chocolate.

- Training of production teams after validation of the

creations.

- Responsible for research and development for the

renewal of the range of pastries.

- Development of specifications for a range

100% gluten-free and 60% lactose-free or vegetable-based.

- Delivery of 12 new products and training of teams

of production.

  • Entrepreneur: Creation of French pastry classes and private training.

  • Organization and hosting of events in collaboration with partners such as Shanghai Accueil.

  • Handled custom orders.

Social networks

  • Facebook
  • Instagram
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©2024 by Ana De la Fuente AM

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