Mes compétences :
Develop my practice
Good time management
Entreprises
The French Tarte
- Baker
2011 - maintenant* Working independently on night shifts. ;
* Responsible for quantitiy of bread for the organisation ;
* Working with autolyse, 24h fermentation, poolisch, natural sour dough. ;
* Making traditional baguettes , speciality bread and savoury bread. ;
* All the divide and shaping made by hand. ;
* Make croissants , milk bread, almond croissants, apple tarte. ;
* Personal classes for chefs and children. ;
* Making and folding puff pastry , sweet paste and short paste. ;
* Four day work experience at The Berkeley Hotel, London, Knightbridge with Head Baker, Mr. Ludovic Doucet.
Boulangerie Patisserie Ruty
- Apprentice Baker
2008 - 2011* Make traditional baguettes, speciality bread and croissants. ;
* Baking using a wood oven. ;
* Managing two shops and including administration covering my employer. ;
* Cover work for employees at the shop and in pastry.
