Hi, my name is Jamila. I am the founder and pastry chef at LABO DE PÂTISSERIE.COM.
I started my career in International Marketing and after years of considering an education in baking, one Thursday evening I enrolled in the “French Pastry Arts” programm at the “École Nationale Superièure de Pâtisserie” by Alain Ducasse, packed my stuff into my tiny car and drove to Yssingeaux, France the following Monday.
What followed were 5 wonderful months of preparing pastries from 6 am on, together with 11 classmates from 11 different countries learning something new from choux pastry to chocolate sculptures every.single.day.
Part of my education were internships at the Michalak Masterclass and the Pâtisserie Cyril Lignac in Paris, some of the most renowned pâtisseries of France where I learned about the importance of practising the basic techniques.
After a short period of working at the 5 star hotel Fairmont Hotel Vier Jahreszeiten in Hamburg, I changed to Restaurant Trüffelschwein*, a gourmet restaurant awarded with a Michelin star, where I was responsible for the pastry department.
“Labo de pâtisserie” is the French term for a professional pastry lab. It is where the magic happens. I am going to teach you modern pâtisserie, but what would you like to learn? I would love you to leave me a comment and tell me what you are interested to learn.