GH9A8081ParisPastry_lowFanny was born in 1985 in the south of France.

She played with a kite on the beach and sat on the kitchen counter overlooking her grand-mère bake madeleines and croissants. She milked goats and made cheese.
She rode her bicycle through a land she knows by heart, and fell in love – many times.

Of the many things that made Fanny ”one of the most interesting pastry chef in the [UK]” (The Telegraph, 19/10/2014), one certainly is her unconventional background.

For five years, she studied in one of France’s four Ecoles Nationales d’Agronomie. And it is during the internship she did at Pierre Hermé’s pastry shop in Paris that she fell in love – perhaps, more than ever – with professional kitchens.
After she graduated with a Master’s Degree in Product Development for the Food Industries, she decided – fuelled by her passion – to take the CAP (French Pastry exam), which she brilliantly passed at the end of her apprenticeship in Nice celebrated pastry shop Pâtisserie Lac.

She then moved to London where she was lucky enough to work with and learn from some of the best chefs the city has to offer: Eric Chavot, Ashley Palmer Watts of Dinner by Heston, Ben Spalding, and Nuno Mendes.
There, she put her skills to excellent use, creating fresh seasonal desserts, and wonderful afternoon teas and breads; while maintaining her successful blog Like a strawberry milk.

She is also a food writer. Her first cookbook Paris Pastry Club was published by Hardie Grant in the UK, Australia, and the US on April the 21st 2014; and was also translated into German in March 2015.

verdonIn her début cookbook, Fanny shares her favourite recipes, both inspired by her childhood – such as her great-grandma’s spicy nougatine and her mother’s orange and yoghurt cake – and by her years as a pastry chef – think of a beautiful fraisier or an elaborate chocolate mousse trio entremet – “written in the elaborate, confessional prose that readers of her blog know and love” (Vogue Living).

She is currently living in the north of Sweden, where she is writing a second cookbook and looking to open her own pâtisserie.

She also works as a consultant and illustrator.

Top picture © Helen Cathcart.