After earning a Master’s degree in Marketing and spending five years as a project manager at BNP Paribas, working between Paris and New York, she decided to change course and pursue her passion: pastry.

Following a year of R&D with Jeffrey Cagnes and obtaining a Pastry Chef certificate in Paris, she joined Algama to embark on a new adventure. Wanting to step away from the conventional pastry world, she found the perfect opportunity at Algama to innovate by baking with algae.