Tag: becoming a pastry chef

brioche paris pastry club

A brioche study, part one: the approach

Analysing the impact of the egg-to-milk ratio in brioche formulas In the first part of my forever-unfinished feature How to be a pastry chef? – the checklist, I asked you some questions about brioche with the aim to develop your curiosity and drive you to research important techniques. It went along the following lines: Do […]

Read more

How to become a pastry chef?

I’m currently writing a series of posts on how to become a pastry chef.



What it involves on a day to day basis, what we do – whether we work in restaurants, pâtisseries, hotels, or even caterers, which paths we took to reach our dreams

So if you have any questions that need answering, please ask away in the comment section!

Read more