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Pastry School Diary: Basic Pâtisserie, Week 2

beckyApril 16, 2019February 6, 2024Leave a Comment

Week two of pastry school at Le Cordon Bleu is officially in the books! This week we kicked things up a notch, especially from the fruit salad and other basics we made during week one …

Hi, I’m Becky! I’m a professional costume designer and wardrobe stylist, as well as a recipe developer, food writer, photographer/stylist, and classically trained pastry chef.

I am a graduate of Le Cordon Bleu London, where I earned the Diplôme de Pâtisserie (French Pastry Techniques Diploma). I also hold an MSc in Culinary Innovation from Birkbeck, University of London, and a Professional Chocolatier's Certificate from Ecole Chocolat.

I love merging my design background and pastry expertise to create and share dessert recipes that look and taste great!

And yes, I chose the name “Baste Cut Fold” for this blog because each word doubles as both a sewing term and a cooking term, reflecting my two worlds–costumes and confections!

Learn More About Me