My path to pastry was anything but conventional. I hadn’t discovered I love pastry from childhood, nor someone in my family had “the gift” to pass it on.
In fact, I was well on my way to a career in civil engineering. Yet I was always drawn to pasty. I loved making beautiful tarts, cakes, eclairs, you name it! The process of creating a dessert alone seemed like creating magic.
Until one day I realized it. Pursuing pastry was the future for me. So I did everything in my power to make it happen. I enrolled in pastry and baking school, balancing my studies while working to support myself and gaining hands-on experience through my practicum. I was relentless—I wanted to learn everything.
After I finished my studies, I was lucky to work with multiple types of businesses like Bakeries, Patisseries and Luxury Hotels, in Greece, Russia as well as the rest of Europe. Over a decade in the industry gave me an intimate understanding of the inner workings of pastry businesses, from daily operations, to the challenges of scaling in a highly competitive market.
But I knew I could push my limits even further. I realized that my knowledge and experience could help others succeed, so I shifted my focus to consulting. Now, I dedicate my work to helping business owners build thriving brands.
I see a world where pastry is not just a pleasure, but a force for good. A future where desserts are made with eco-friendly ingredients, ethical sourcing and where waste is minimized. Pastry should not come at the cost of our environment, but rather celebrate nature’s finest offerings.
I want to empower pastry chefs and business owners, to create sustainable, healthier desserts that don’t compromise on taste or quality. I believe knowledge is key, and by sharing the right techniques, people can be free from outdated methods and adopt a more responsible approach.
Let’s face it, pastry isn’t going away, but resources are. From simple beginnings to immersive experiences, pastry has always evolved to reflect our changing values. Today, we stand at the intersection of taste and responsibility, crafting desserts that are as good for the planet as they are delicious. Today’s choices will vastly impact the health and wellbeing of future generations.
