I offer pastry and restaurant consultancy in London, India, and internationally. I assist with menu planning, menu restructuring, patisserie technique and training, and new product development. I specialise in breads, French pastry, cakes, and other modern desserts, helping kitchen staff come to ease with highly technical products.

I am a London-based pastry chef and cookbook author, educated at Le Cordon Bleu Paris and London, and at Alain Ducasse Education France. I have worked with World Championship winning bakers in kitchens ranging from terroir-driven bistros, pastry shops and classic French boulangeries to 3-Michelin starred kitchens such as The Dorchester in London. I have setup new kitchens from scratch, including a popular French patisserie in India and my own lunch popup restaurant in Paris. Read more about me.

Get you desserts to stand up to the rest of your food offerings. Together, we can create a bespoke menu tailored to your clientele that fits into the constraints of your kitchen and the vision of your brand.

If you are looking to upgrade the skills of your kitchen staff to help them create more elegant and flavourful desserts for your restaurant, bar or pop-up, then I offer bespoke and specialised training. I  train thousands of amateurs and professionals through my annual teaching tours and masterclasses across India and in London since 2012 (Purple Foodie Baking Classes).

If you are looking to develop a line of cakes, pastry, or other desserts for scaled production with extended shelf-life while retaining quality and integrity of the ingredients, I can help.