Welcome to my kitchen
I'm Annie. I'm a patisserie chef who believes the best desserts come from curiosity, care, and really good butter. Pull up a chair.
Things I've made
Every bake has a story. Hover to hear it.
Pink choux craquelin with chocolate raspberry entremets. A full afternoon's work.
Chocolate rosettes and shavings. Simple but satisfying.
Hand-piped messages on every single one. My hands hurt for days.
Mirror glaze domes with gold leaf. Getting these uniform was the real challenge.
Classic choux, crema diplomatica, chocolate ganache. No shortcuts.
Crisp meringue, mango curd, lime zest, gold leaf. Summer on a plate.
Chocolate ganache nests with mini eggs. These flew off the counter.
Espresso, white chocolate, gold leaf. Elegance in three bites.
Ombre buttercream roses. Made this one at home, just for fun.
Layers of chocolate sponge, raspberry mousse, and red glaze.
Vanilla bean shells, chocolate ganache drizzle. A crowd favourite.
Chocolate roulade, raspberry cream, handmade holly. My first Christmas batch.
A bit about me
“I think the best food comes from people who genuinely love making it. That's all I'm trying to do.”
I fell in love with patisserie through the simple magic of watching something transform in the oven. What started as curiosity became a calling. Every creation is a chance to learn something new and bring a little joy to someone's day.
I'm passionate about French technique and British flavours. Professional training is on the horizon, and a patisserie of my own is the dream. For now, every bake is a step in the right direction.
Creations
Techniques
Big dream
Notes and recipes
Lessons learned, recipes tested, and thoughts from behind the pass.
Getting macarons right is all about patience and knowing your meringue. Here's what finally clicked after dozens of batches.
The one mistake I kept making? Rushing the macaronage.
Not all chocolate is created equal. My notes on finding the right couverture for different desserts.
Good chocolate changed everything for me.
Why I stopped overcomplicating my plates and started letting the dessert speak for itself.
Three components, max. That's the rule now.
Don't be a stranger
Whether you're looking for a patisserie chef, want to chat about a collaboration, or just want to swap baking tips, I'd love to hear from you.