About the baker
My mum was a brilliant baker and cook, which inspired me to attend Le Cordon Bleu Paris Culinary Arts Institute—the only North American Campus, located in Ottawa.
Yours gastronomically,
Throughout my career I apprenticed as a chocolatier with Heinrich Stubbe of Stubbe Chocolates; I worked in a wedding cake boutique alongside Tatiana Vorobej; I was pastry chef at Le Moulin de Provence in the byward Market; and I specialised in french and italian pastries as pastry chef at La Pasticceria Gelateria Italiana in Little Italy with Joe Calabro (where I made strawberry tarts for the Queen of England!). I was also executive pastry chef for Kravings Dessert Cafe in Kanata.
In 2006, I had the honour of receiving the James Beard Foundation Scholarship for Pastry Scholarship after completing the year of cuisine.
After these amazing experiences, I felt the call of entrepreneurship and started BAKED by Tristan. I hope you enjoy my creations as much as I enjoy making them.
