Course Author, French Pastry Chef
My name is Gregory Doyen.
For me, as a pastry professional, it is important to create commercially successful desserts. As a result, all my desserts meet 3 main criteria: a seductive and elegant look, delicious flavors and a cost-effective production.
Behind most of my cakes, there are time-tested pastries which are easy to sell because many people love them from their childhood. I have added my personal touch to the flavors and my artistic vision to the look.