My mother's love of cooking and growing her own ingredients inspired me to become a chef. As a classically trained French Chef, I worked the first 10 years in Michelin Restaurants throughout Europe & Australia as a fine dining savory Chef.
In 2017, I seized the opportunity to teach the CAP pastry exam in France, with macarons being the most challenging dessert. Making macarons appealed to my attention to detail and passion for unique flavor combinations. This led to the creation of Bijoux Macarons, an online macaron class the same year. In 2018, I moved to Los Angeles, and a year later, I expanded Bijoux Macarons to an online pastry shop.