BOULANGER: ANDREW

“Bread, to me, it's more like an obsession, I think about it even when I am not working. And knowing that I am not perfect yet keeps me hooked to the craft. I have a chance every day to redeem the imperfections of yesterday. Like golfing, that feeling is addicting.” 

An amateur golfer for 20+ years, Andrew strives to implement the golfer’s attitude into the art of baking. Both the golfer and the baker need to be cautious in detail. He believes that a perfect loaf of bread is made with the perfect combination of technique, ingredient, temperature and timing.

 Credentials:

  • Le Cordon Bleu Bakery Diploma
  • CIEH Level 2 Awards in Food Safety in Catering
  • Working experience in different bakeries and hotels
  • University of California, Davis (Bachelor)

 
 

PATISSIER: JEFFREY

Ma Douce creates innovative pastries based on French technique and regional ingredients. Our patisserier, Jeffrey, strives to pursuit the spirit of perfection. To him, perfection means using quality ingredient and applying the best technique to the craft. Jeffrey and his team are aspired to improve every day, yearning to bring you pastries of the highest quality.  

Credentials:

  • Le Cordon Bleu Pastry Diploma

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