How It All Began

What began as baking cakes in my parents' kitchen in Brussels has evolved into what Grué Pastry is today. From selling my treats at school to local cafes and restaurants, it’s been an exciting journey, full of learning and growth.

A Little Detour

But in the midst of all that, I took a little detour, working as a data analyst in Manchester. The work was fine, but I didn’t feel fulfilled. That’s when I knew I had to go back to what truly excites me—pastry.

Pastry has always been in my heart

I’ve always loved baking. I started making crêpes and cookies with my mom when I was just four years old. It’s been in my heart for as long as I can remember. I’m not yet officially a trained pastry chef, but I’m working towards it, learning as much as I can to keep pushing myself and to improve every day. I’m proud to say I’m self-taught, constantly experimenting and striving for perfection in everything I create.

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What does Grué mean?

You might wonder, what does Grué mean?

It’s the crushed cocoa nibs that come from the heart of the cacao bean. This essence of raw flavour is the foundation of every pastry I make—just like the way I work, using only the finest ingredients to bring out the purest, truest flavours.

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