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Lactose and casein free
I use alternative flours (rice, buckwheat, chestnut…) to create inclusive and digestible pastries with real nutritional value.
Each recipe is precisely adjusted to ensure texture, structure, and full flavor — no compromises.
Low sugar pastry
By replacing dairy with plant-based milks or nut purées, I offer lighter, lactose-free creations that remain creamy, balanced, and flavourful.
Gluten free
Low GI baking means enjoying sweets without sugar spikes.
I use natural sweeteners and whole flours, while carefully preserving texture, aroma, and pleasure.
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