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.
Je travaille avec les centres de formations culinaires et les entreprises de l’hôtellerie pour les accompagner dans le développement de nouvelles recettes, l’optimisation des techniques et des processus de travail, et l’amélioration de leur image de marque grâce à des produits innovants et responsables.
Mon expertise se concentre sur la pâtisserie, la confiserie et la chocolaterie, en particulier pour les régimes spéciaux comme le végétal et le sans gluten, mais aussi bien sûr sur la pâtisserie traditionelle.
Je peux intervenir à chaque étape de votre projet, que ce soit pour le lancement d'une production en pâtisserie, votre coffee shop ou votre restaurant, ou encore pour le renouvellement de vos cartes et le développement de nouvelles recettes.
Mon approche à impact & responsable inclut un sourcing méticuleux des matières premières et la substitution d'ingrédients ciblés par des alternatives éthiques et durables, tout en garantissant la qualité gustative des produits
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.
To meet the specific dietary needs of your customers and diversify your dessert menu, I offer pastry solutions adapted to all diets. Whether it’s egg-free, soy-free, nut-free, or low-calorie recipes, we will find tailored solutions together. By developing custom-made recipes that respect individual dietary constraints, I ensure exceptional taste quality. With my support, you can offer your customers pastries that perfectly meet their needs, without compromising on pleasure.
