Bonjour!
I am Jasmin and the face behind the blog Wildflour Pâtisserie.
Baking has ben my passion ever since a friend gifted me a brownies book for my 13th birthday. I started baking as an adolescent, back then I was fascinated with the American world of baking – I think cupcakes were my favourite thing to bake back then!
Over time, I developed a deep love for the French way of baking – think croissants, éclairs or a stunning Fraisier using fresh strawberries!
I was always baking from home, soaking up as much information online as I could. But I felt that I plateaued – I was lacking the right techniques and knowledge.
This was when I decided that it was time for me to go to Pastry School in France in 2023. During 8 months I dove deeper into the world of French Pâtisserie than I ever could’ve imagined!
After months of learning, practicing and internships at Aurélien Cohen’s beautiful pastry shop in Paris as well as a Michelin-starred restaurant in southern France I graduated with a CAP Pâtisserie. This officially turned me into a pastry professional!
Check out the gallery below and you will get an idea just how much I loved going to school!
Shortly after I left for Australia where I live now. Located on Norfolk Island, a tiny island nestled in the South Pacific, I am finding my own style of baking. Finally reuniting what I’ve always loved – creating my own cakes using techniques from both American cake design and French Pâtisserie.
On this blog you will find the best of both worlds, also featuring vegan and gluten-free recipes. Don’t hesitate to reach out if you have any question.
Happy baking!
Bisous et à bientôt
Jasmin
