A healthier and lighter pastry

RICHARD
HAWKE

From an international professor at the Ecole Nationale Superiore de Patisserie (ENSP) in France to a consultant dedicated to the reformulation of pastry classics.

Goal propose many specialties so that they can be easily consumed by celiacs or, more generally, people with allergies and intolerances.

Desire to get a healthier and lighter pastry without ever giving up the balance of flavor and texture taht every good cake should have.