Thomas Albert
Enhancing tradition, explorate innovation
Whether you want to structure your offering, refine your vision for a future project, or train in more modern and responsible patisserie, I will always strive to go beyond tradition with innovation, using an approach that is both educational and creative.
I work with culinary school and hospitality companies to help them develop new recipes, optimise techniques and work processes, and improve their branding through innovative and responsible products.
My expertise focuses on pastry, confectionery and chocolate, particularly for special diets such as vegan and gluten-free, but also traditional french pastry.
I can assist you at every stage of your project, whether it's launching a pastry production line, your coffee shop or your restaurant, or even updating your menus and developing new recipes.
My impactful & responsible approach includes meticulous sourcing of raw materials and the substitution of targeted ingredients with ethical and sustainable alternatives, while guaranteeing the taste quality of the products.
After obtaining a Patisserie diploma in France and an additional qualification in Chocolate and Confectionery, I began my career at a Traiteur de France, before specialising in traditional pastry making and chocolate making.
My career then took me to Geneva in switzerland, to the restaurant at Parc des Eaux Vives, which has two Michelin stars. As a culinary advisor in Montpellier for the InVivo group, I broadened my horizons internationally by training students at prestigious schools such as Le Cordon Bleu in Bangkok and the École Ducasse in Paris.
I created ‘T.A. Consulting’, offering consulting and teaching services, content writing and educational support.
In 2024, I directed the CAP Pâtisserie work-study programme for the La Source school in Paris, focusing on sustainable pastry.
I have also optimised the pastry offerings of large establishments such as La Folie Douce. Recently, training with Jordis Bordas to obtain the Advanced B.Concept diploma, further enriching my expertise in responsible pastry making and substitute ingredients.
My services
My range of services reflects my rich and diverse experience and areas of expertise in pastry making. Whether you are a F&B professional or a culinary school , once your needs have been clearly defined, a personalised offer will be put together to best meet your expectations.
