Having switched professions from marketer and sociologist, I found myself most proud of being a pâtissière. I used to write to express what I feel and what I don't want to forget, but making pastries has gradually become another way for me to tell stories in life. I've seen lots of stunning pastry works and learnt many techniques after having worked at different pastry shops and palace hotels. However, "to touch people's hearts" is the reason why I chose to be company with flour, sugar, butter, cream, and eggs rather than with computer screens, huge database, and statistic formulas. I hope that those who like my pastries would share what I care for and that I'm getting closer day by day to what brings me here.
ying in Paris