Pastry chef at Boîte Moustache and Oud Walle
Pastry chef at Boïte Moustache and Oud Walle - Kortrijk, Belgium
"During my adolescence I felt like the outsider. I was trying to find something I was really good at. So I finally subscribed to the last grade bakery and pastry school in Bruges. Tough times. I lacked the skills other students had acquired over the years. But still, I felt like this burning fire inside me. I wanted to excel in pastry.
I really like being in the pastry kitchen now. It requires a different take on pastry, since you serve everything fresh and à la minute. I’ve learned a lot from chefs. And it gave me the opportunity to take the best from both disciplines and create my own style…
"Boîte Moustache is our new pastry concept. We sell do-it-yourself kits with dessert components like biscuits, sauces, ganaches, crisps, etc. for hi-end desserts you can make and serve at home…"
We recently started up Boîte Moustache. It’s a new pastry concept. We sell do-it-yourself kits with dessert components for hi-end desserts you can make at home. Everything is prepared and pre-packed. You just arrange the dessert components to your own taste and serve something special at home for your guests. We market and sell our desserts over the internet and social media… so it required all of us to experiment with digital marketing. It’s very exciting to see the results already after two months, it’s growing steady… and that makes me very happy.
Chocolate is extremely important to me. There’s chocolate in nearly every dessert I create. I believe the dessert is incomplete without. Personally I love single origins a lot. The flavours of Madagascar and Java are my absolute favourites… like flavour bombs!”