Ganache Specialist

It takes a solid whipping and crystalizing experience to build perfect ganaches. Ganaches can be built from the top down (building a hard material, and softening it), or from the bottom up (coming from a near-liquid state, and making it thicker), and only you know just the way to go to get the perfect output.

Experienced and highly motivated in fine pastry, you are able to come up with better techniques and formulas to make your art always better.

And here are all the Macarons you can eat when you join our company: