Behin the pastry
A world of flavours,
one cake at a time
I think my love for pastry started long before I knew it could become my profession. Some of my favourite childhood memories are around food — Sundays making crêpes with my Belgian father. Saturdays baking biscuits with my mother and sisters. My grandfather making enormous batches of Belgian waffles for the whole family.
After years working in professional kitchens, I discovered that pastry was where I truly belonged. The precision, the creativity, the way a single flavour can transport someone — it never gets old.
Travelling has shaped the pastry chef I am today. Living and working across Mexico, the Dominican Republic and Jamaica introduced me to an incredible variety of fruits, flavours and combinations that completely changed the way I think about ingredients and what they can become.
“The best desserts are not the ones people photograph — they are the ones people remember.”
Today I make cakes and bonbons from my kitchen in Almere, with the same care and curiosity I have always had. Every order is personal. Every creation is made to be remembered.
