Thomas Albert
Elevate tradition, dare innovation
Whether you want to structure your offering, refine your vision for a future project, or train in more modern and responsible pastry, I always strive to go beyond tradition with innovation, using an approach that is both educational and creative.
I work with culinary training centers and hospitality companies to support them in the development of new recipes, the optimization of techniques and workflows, and the enhancement of their brand image through innovative and responsible products.
My expertise focuses on pastry, confectionery, and chocolate-making, particularly for special diets such as plant-based and gluten-free, as well as, of course, traditional pastry.
I can support you at every stage of your project, whether for launching a pastry production, your coffee shop or restaurant, or for the renewal of your menus and the development of new recipes.
My impact-driven & responsible approach includes meticulous sourcing of raw materials and the targeted substitution of ingredients with ethical and sustainable alternatives, while ensuring outstanding taste quality.
After completing a CAP in Pastry and a Complementary Certificate in Chocolate and Confectionery, I began my career at a Traiteur de France in Nancy, before specializing in traditional pastry and chocolate making.
My journey then took me to Geneva, at the Restaurant du Parc des Eaux Vives, a double Michelin-starred establishment. As a culinary advisor in Montpellier for the InVivo group, I expanded my horizons internationally by training students at prestigious schools such as Le Cordon Bleu in Bangkok and the École Ducasse in Paris.
I founded “T.A. Consulting“, offering freelance services, content creation, and educational support.
In 2024, I led the CAP Pastry work-study program at La Source in Paris, focusing on eco-responsible pastry.
I have also optimized the pastry offerings of major establishments like La Folie Douce. Most recently, training with Jordis Bordas enabled me to obtain the “Advanced B.Concept Diploma“, further enriching my expertise in responsible pastry and ingredient substitutions.
Prestations
My service offering reflects my experience and areas of expertise in pastry, which are rich and diverse. Whether you are a player in the hospitality sector or a culinary school, after a clear assessment of your needs, a personalized offering will be put in place to best meet your expectations.
I offer custom pastry solutions tailored to all specific dietary requirements, such as egg-free, soy-free, nut-free, or low-calorie. Together, we will develop recipes that respect these constraints while ensuring exceptional taste quality.
