Cooking was really not his primary vocation.
As a child, Andrea dreamed more of sculpture, drawing, art… It took a very hard uprooting, years of school wandering and inner turmoil before
“it (him) fell on him”,
like a conversion.
The evidence was there and everything suddenly harmonized: baking cakes could become an art and a path to self-realization, a way of life.
To discover
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Fleur de Sirius, a star name for this delicacy made with chai, almonds and lime.
ANNE CLAIRE HERAUD
I tried so many paths,
says the young thirty-year-old with gentle serenity.
Even naturopathy, anthropology… It was when I stopped wanting to decide, to control that opportunities presented themselves, naturally.
I was working in a juice bar that was looking for a pastry chef to sell vegan and gluten-free cakes.
I started, the managers loved it and insisted that I set up on my own.
I was a bit panicked but that was the signal I was waiting for.
Pierre de rêve, almond sponge cake, raspberry compote and meringue.
Anne-Claire Heraud
The right place at the right time: the proposals…
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