Signature
French Fruit Tart
Crisp sablé, vanilla crème pâtissière and glazed seasonal fruit.
The Curly Chef
Eggless pâtisserie, fully alive.
Precision, imagination and technique at the pastry bench. Remove the expected ingredient and you are forced to understand every other one.
Chef. Author. Researcher.
The chef
The question was simple.
Can a cake rise — truly rise — without eggs? Trained in professional hospitality and kitchens, I spent years testing, failing and refining until eggless stopped meaning less than. The result is a complete pâtisserie system: 129 recipes, 688 pages, and a book built like a professional reference.
Chef. Author. Researcher — in that order, every single day.
Recognition.
Gourmand World Cookbook Awards 2026
Official entrant — The Art of Eggless Pâtisserie, Pastry category.
Published October 2026
The Art of Eggless Pâtisserie — paperback and Kindle, live on Amazon worldwide.
Co-author, 2024
Nature of Cultural Tourism — a tourism textbook with Y K Publishers, before the pâtisserie years.
From the pastry bench.
Compositions from my own collection — where structure, finish and restraint carry the plate.
Dark chocolate · Sea salt
Chocolate Tart
70% ganache, cocoa-nib crunch, flakes of sea salt.
Coffee · Chocolate · Almond
Opera Cake
Seven layers of joconde, ganache and coffee buttercream under glass.
Today's recipe
Eggless Gelatin-Free
Gourmet Chocolate Mousse
Dark chocolate, set without eggs or gelatin — plated with chocolate crumble and berry gel. The full recipe is free, with a printable PDF.
The book.
688 pages. 129 recipes. Zero eggs. A complete eggless pâtisserie manual built like a professional reference.
Bake with me.
1:1 Zoom classes — you and I bake together, live. Step by step, your kitchen, my guidance.