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Who am I
Christine, 46 years old, a mother filled with 2 big boys, I was born in Saint Brieuc, so I am Briochine;) was this a predestined future ........
Brioche .... Briochine;)
I live near Rennes, although I often moved between 1993 and 2008
I have several jobs, but I am rather manual, I created this site to make you want to bake more or less simple recipes with me, depending on your level!
How did you get into pastry making?
I believe that as far back as I can remember, I have always made pastries, like many moms who wanted to please their children to taste it, and then the desire to impress family or friends.
And even if I have always liked baking, it was in July 2018 that I left the job I have held for more than 10 years, after a skills assessment which revealed to me that the world of pastry could be suitable for me.
And as soon as registration opens, I register for the CAP Pâtisserie as a free candidate.
How I will get there, I did not know, because I did not have an apprenticeship master, and finally, I tell myself that these are the times when I did not reflect that I took steps to giant, that I changed my life
How do I see pastry?
Colorful, feminine. without too much sugar, but above all simple, local and seasonal, it is very important for me to make work the producers and artisans of my region of Brittany, or producers of France and the Antilles
In addition to this, you need to know more about it.
My pastry is based on a traditional and generous approach. It is the pastry of love and sharing.
How did it all start?
When I gave up everything in 2018 I found distance learning via Youschool to obtain my pastry chef's CAP.
Yes from a distance, and yes, there comes an age when the doors are closed because you are a little too this or that.
You will have understood what I'm talking about, anyway.
But thanks to social networks now you can find really top internships, if you are motivated.
So at the beginning of 2019, I have the chance to start a 2-month internship with a great pastry chef in Paris, (thank you Instagram) who advocates the same values as me.
This internship is very educational, even if it's not easy every day, then after these 2 months, I came back with stars full of eyes, because I had come to find an internship in catering, and not just any, a restaurant of a 5 * hotel, I stayed there for 4 months, during which I learned a lot to manage my time, and I must say that it helped me a lot for my CAP in June.
Then I worked in another restaurant, then at a caterer,
Why then this idea of home lessons?
In January, I tried the adventure at the request of a few people who follow me on the networks, to pass on my passion to pastry chefs for a day, and I loved it.
After this first experience of "coach" or "teacher" the idea became more and more present in my little head to do it more often, and why not at their home, it is "really" more friendly, we are less many people, I can listen to you even more than when there are 12 of you in a workshop.
So I matured my idea, discussed, interviewed people around me, and then in March I decided to go for it.
Not always easy, but there is never a good time, You just have to be daring, have confidence in your project and especially in yourself.
In addition to this, you need to know more about it.
And I am so much happier as well, to be able to respect my values and transmit my passion.
In addition to this, you need to know more about it.
