ANAÏS GAUDEMER (BELGIUM)
ANAÏS GAUDEMER (BELGIUM)

anaïs gaudemer

BORN ORIGINAL 

This Belgian pastry chef may seem very humble and down-to-earth, but she knows what she wants. In a world where mostly men take the helm of pastry businesses, Anaïs is an exception. ‘I love this job. But life is more than work. So I want to keep it healthy for me and my team.’
choco lavender Anais Gaudemer
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ruby RB1
RUBY RB1

ANAIS' FAVOURITE CHOCOLATE

'I’m quite fond of ruby and white chocolates like W and Velvet, especially in summer. They work so well with fruity and floral notes I bring into my cakes. Or even with fresh herbs.'

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  • ANAÏS GAUDEMER
    THE BALANCE SEEKER

    ANAÏS GAUDEMER

    '‘In my work, all revolves around natural flavours. Chocolate is part of that. And I love to work with chocolate because it enriches my flavour palette. Chocolate is also a great medium to express beauty and aesthetics – something I find important as well.’

  • Sebastian Pettersson
    BORN ORIGINAL

    SEBASTIAN PETTERSSON (SWEDEN)

    Intimidating looks, yet a warm and friendly character. Sebastian Pettersson is a man of contrasts who thrives on coffee and chocolate and lives his dream.
    MEET HIM
  • nicolas nikolakopoulos
    BORN ORIGINAL

    NICOLAS NIKOLAKOPOULOS (GREECE)

    Greece isn’t an obvious country to become a pastry chef. So how could a chemist become an internationally praised pastry chef?
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