Sweet Lab

After more than 10 years in demanding kitchens — including 2 years as a pastry chef in a 2-star Michelin restaurant — I have chosen to put my expertise to work for a varied clientele as a freelance consultant.

I work 100% remotely, which allows me to intervene quickly and effectively for clients throughout France and internationally.

What I do concretely:

🍮 Recipe Development — Creation of complete and tested technical sheets, ready to be used in professional kitchens or published. Classic French pastry, viennoiserie, entremets, petits fours.

🥐 Dessert Menu Consulting — Audit of your current menu, recommendations for upgrading, creation of a new dessert menu consistent with your positioning.

🌱 Vegan and Gluten-Free Adaptation — Technical reformulation of your existing recipes into vegan or gluten-free versions, without compromising on taste or texture. I will explain each substitution so your teams understand and can reproduce it.