A gourmet moment so that you can succeed in your sweet preparations and delight your children. The know-how of a professional at your fingertips, cakes, chocolate cake or cookies, the result will be perfect.
Formerly a graduate of Master in Food Marketing from a Business School, Pascaline Camblong first worked in large groups such as Nestlé, Père Dodu, Mamie Nova or Paysan Breton. In 2017, she decided to change her life and follow her heart. A passionate pastry chef for years, Pascaline first trained in a self-taught and decides to spend his diploma in free candidate. Once my diploma obtained with honors, Pascaline Camblong nourishes her passion and her knowledge by working in the kitchens of great Chefs such as Philippe Etchebest’s Quatrième Mur, at the Intercontinental de Bordeaux at Gordon Ramsay’s Pressoir d’Argent or with of Pierre Mathieu, the former chef of the Mandarin Oriental established in Bordeaux. Today, she shares her know-how and her pleasure in baking in the workshop, under the identity “La Crème des Bordelaises”.