my sTory
gaTeaux et galeTTes was established in spring 2021 to create desserts that delight the palate and enchant the soul. My sensibility is rustic yet refined, traditional yet modern, natural yet nuanced.
The transformative events of 2020 created both demand and opportunity for independent bakers to gratify customers’s desires for quality delicacies on demand. All of my desserts and pastries are baked to order and I insist on using only the best ingredients.
my ingredienTs
I source my ingredients from both farmer’s and local markets featuring seasonal fruits and produce at peak of their flavor. In addition, my recipes are made with French and Irish butter, organic eggs, King Arthur flour, Valrhona chocolate and premium liqueurs such as Grand Marnier, Jamaican rum and French cognac.
creaTor bio
I started baking and making desserts at an early age. My first culinary memory was making unsuccessfully creme caramel and fruit sorbet from diluted jam. Those early failures only fueled my curiosities and desires to be better. Upon discovering Julia Child, Martha Stewart and Alice Waters, I read, watched, learned and practiced incessantly and honed my skills as a self taught baker and chef. As I perfected my craft and palate, my friends started calling me “Taiwanese Martha”.
With a Fine Arts degree from University of Pennsylvania and a Fashion Design degree from Parsons School of Design, I spent years working in the fashion industry as a menswear designer for brands like Ralph Lauren, Vera Wang, Brooks Brothers, Banana Republic and Gap. In 2021, I took the leap to titillate and delight not only friends and family but everyone. Try one of my desserts baked right here in the heart of Chelsea today.
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