Our story

Florence

For me (Florence), patisserie has always been a way to share the time, focus, and finesse required to bring a cake to its final touch. It all began in my hometown in Corsica, where I was baking and selling cakes with my grandmother for 50 cents when I was just 8 years old (don't tell the police!).

I promised my grandmother that if I ever opened a pastry shop, it would be for her. I'll let you guess her name.

Years later, at school, I was asked to choose a profession, and it felt overwhelming. But my sister simply asked me, “What do you like to do in your spare time?” I was surprised by how easy the answer was: Baking!

And so it began. I joined the Lycée Hôtelier Bonneveine in Marseille, a catering school in the south of France. During my internships, I learned to work with the same ingredients in different ways. It wasn't just about measurements; it was also about consistency, time, temperature, and so much more. These internships enriched me with both knowledge and recipes.

Wanting to discover more about other cultures, I moved to London, where I became an au pair for a wonderful English family. That's where I put down my roots. Once I could string together a sentence in English, I started working at a French luxury patisserie, where I learned a great deal.

Hippolyte

As for me (Hippolyte), my passion for patisserie began when I was 15. I worked in a pastry shop during the holidays to earn a bit of extra money.

After studying civil engineering, I realised that what I really wanted to do was patisserie. So, I enrolled in catering school in Paris. The more I learned about pastry, the more I was amazed by how much you can express your personality, creativity, and growth through it.

After two years mastering the basics in a Parisian pastry shop, where I learned to wake up at 4 am to pursue my passion, my love for it only grew.

I then moved to the countryside near Lyon, where I had the chance to work in an incredible patisserie owned by three brothers. Everything was homemade, from the syruping of the fruits to making chocolate from the bean.

I absorbed everything I could during my three years there. Then, with a desire to travel, I had the opportunity to move to London, where I found a job in a French patisserie that allowed me to further develop my skills.

And that's when our paths crossed – tartetatin! We met in London, working together in a busy French patisserie, creating beautiful cakes and sharing them with the British customers.

During a holiday together in Edinburgh, we fell in love with the city and decided to move here, to the land of castles, ghosts, and wonderful weather 😚. We wanted to bring a little piece of our native France to this amazing country.

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