Chocolate is a language of its own — and mastering it has shaped the way I tell stories through pastry.

Mika Wulff is the founder and editor‑in‑chief of the Danish pastry magazine Lækkerier, which she established after her formative years in Paris. She trained as a professional pastry chef at the renowned Le Cordon Bleu and worked for the iconic Pierre Hermé, where she refined her understanding of French pastry craftsmanship and flavor expression.
Her time in Paris became a defining chapter in her professional journey and later inspired her book “Da jeg lærte at bage i Paris” (“When I Learned to Bake in Paris”), in which she shares the techniques, insights, and experiences that shaped her approach to the craft.
Today, Mika works as a professional pastry chef, editor, and culinary communicator — and as a professional she brings her passion for chocolate to life through creative collaborations, recipe development, and storytelling. Her work is driven by curiosity, precision, and a deep commitment to elevating pastry culture in Denmark.