Biography
Pauline began her pastry-making adventure by joining the Tain l'Hermitage team as an apprentice in September 2024. In 2023, after three years of rigorous training, she got her CAP in pastry-making, which made a great bookend to her early education in a bakery and pastry shop in her home village.
Driven by an insatiable curiosity and a deep commitment to her art, Pauline went on to perfect her skills with a further qualification in chocolate, confectionery and ice cream-making under the tutelage of chef Pierre Augé. Her passion for detail and desire for excellence drove her to keep developing her career.
Today, Pauline is further enriching her skills by preparing for a BTM in pastry-making and is planning to devote the next two years to this advanced training. Hers is the story of a dedicated future professional who is always on the lookout for new discoveries and improvements in her delicate pastry-making art.