La Yofi touch

During my training at the Lycée Hôtelier and then with the Compagnons du Du devoir, I discovered the different aspects of French pastry-making: modern pastry-making in boutiques, traditional pastry-making in bakeries and also restaurant pastry-making during my experience as Head Pastry Chef at Méribel.

For me, patisserie isn't just a dessert, it's a memory, a smell, an emotion. It provokes many sensations: the sensation of a journey through the acidity of yuzu cream, the comfort of a salted butter caramel chou, or the surprising discovery of a mouthful of peanut magnum.

Coming from a family of entrepreneurs, I've always wanted to follow in their footsteps. What's more, my apprenticeship opened my eyes to the idea of launching my own patisserie and offering my own vision of this art form!

The Yofi Touch was born after a year and a half of reflection, and I'm delighted and moved to be able to unveil it to you.