Instagram story viewer> @frenchpastrysecrets> Posts

Charlotte | French Pastry | Consultant

@frenchpastrysecrets

1K

followers

322

following

🇫🇷 French pastry excellence for secluded resorts
✨ Wow your guests with every dessert
🍽️ No fancy kitchen | 23+ team members trained
👇 Book your call

POSTS STORIES REELS

I’m a passionate baker since forever 👩‍🍳

Growing up, food was everything.
My grandma’s kitchen, my uncle’s restaurant, my stepmom and my dad who cooked fresh meals every day;
and most importantly, a homemade birthday cake every single year.

My philosophy: no trendy shortcuts.
Just good, full ingredients. Simple, balanced, generous, and traditional timeless recipes. (yes that means butter, sugar and else…!)

When a dessert makes you feel something = that’s the real win ✨

Pastry was always the goal.
But the path here wasn’t exactly straight forward 👇🏼

A few detours, the unexpected loss of my dad at 23, a huge introspection, and one big question: When your life is all over the place, how do you keep going?
My chaotic answer? Moving to the other side of the world 🇦🇺

Travels and cakes brought me to French pastry consulting. And secluded resorts? I love a good challenge.

Working with remote kitchen teams who don’t have access to specialized French pastry training; helping them build real skills, real confidence, and create desserts their guests will never forget.

You can bake something truly elegant no matter your background or kitchen setting.
That’s what I wake up for.

🍫 A little fun fact: chocolate lava cake is my weakness.

Don’t forget to subscribe to follow my adventures ✈️
What about you: are you team candy or chocolate ? by @frenchpastrysecrets

Would you swap your office with mine ? 🐘

My job as a French Pastry consultant in Africa is full of experiences and unexpected situations. Clearly not the job where 2 days look the same.
(+ you get to taste incredible food along the way 🤤)

A lot of preparation, long travelling days ✈️, and a magical environment to teach my passion: French Pastry👩‍🍳

I can say that I found my dream job ✨

Don’t forget to subscribe to follow my next adventures.
(I’ve heard that a new trip is coming up soon 🤫) by @frenchpastrysecrets

Ever wondered what a day in the life of a French pastry consultant 𝗿𝗲𝗮𝗹𝗹𝘆 looks like?

It’s not just sugar and butter.
It’s early mornings, warm kitchens, messy counters, and shared moments that make everything worth it.

Between teaching techniques, correcting details, cheering on the wins (and the fails 😅)… every day feels different — but always meaningful.

Whether I’m in Tanzania, Kenya, Lombok, or somewhere new, one thing stays the same:

👉 I’m here to help teams bake with confidence, not fear.
And watching someone 𝘧𝘪𝘯𝘢𝘭𝘭𝘺 master a recipe? That never gets old.

📌 Save this reel if you love behind-the-scenes pastry content
💬 And tell me — what part of a pastry chef’s day would you love to see more of?

Thanks to the lovely @nasikiacamps team for letting me record our trainings 🫶🏼

#frenchpastrysecrets #adayinmylife #pastrychef #pastryconsultant #behindthekitchen #cheflife #btsreels #bakersofinstagram #pastrytraining by @frenchpastrysecrets

AKA the best shower I had of my entire trip 🚿

If you’re looking for a high end camping experience as close as possible to the wildlife, this is something to try!

Can’t wait to dive deeper into the training tomorrow 😄 by @frenchpastrysecrets

That’s supposed to sound wrong, but here’s what I teach teams in remote kitchens: sugar is often doing a job it shouldn’t have to do. Same with fat 👀

When a fruit has no flavour, when the base ingredient is flat, sugar covers for it.

When technique is off, extra butter smooths it over.

Real, fresh, local ingredients don’t need that.
Sugar and butter aren’t the enemy, using them to fake flavour is 🙌🏼

That’s the difference between a dessert guests remember, and one they just finish because it’s there 👩‍🍳

What’s your take, too much sweet in pastries or your fine with it? by @frenchpastrysecrets

Last training session at this camp with the lovely wait staff team 🍽️

Why go for a classic class with a decor like this? 🐘

Unique location, unique teaching and the bush conditions make everything different for them.

Practice, patience and understanding, the keys to work together with the kitchen team toward the same goal: a unique guest experience.

Ready for the next camp? 💪🏼 by @frenchpastrysecrets

The kind of hard I love and wouldn’t trade for anything else 👩‍🍳

#pastrychef #remotelocation #pastrytraining by @frenchpastrysecrets

Don’t panic, it’s just gluten free 👀

I know, I know; there’s often a whole trend thing around it.

But for the team: they just need to have solutions ready for every guest.

Once they actually understands their options and the menu’s planned smart, the stress just... disappears 😮‍💨

It’s not about scrambling last minute. Once you know your options, it’s just picking the right one.

What’s your go-to gluten-free dessert? 👩‍🍳 by @frenchpastrysecrets

Social media killed our realistic vision 👀

We got so used to seeing perfect that we forgot most of what we see was made once, for one photo, by one person, in one perfect kitchen.

❌ That’s not training.
❌ That’s not what happens every day in a remote camp.

My job isn’t to make things look impossible. It’s to make things that work, that repeat, that a team without my training can still deliver in three months 👩‍🍳

And that guests will actually enjoy during their stay 😌

Real training doesn’t look like Instagram. It looks like this 👏🏼 by @frenchpastrysecrets

Small kitchens, big consequences 😏

A missing scale can turn a perfect pastry recipe into a rock-hard souvenir 🛘

In remote lodges and safari camps, this is the kind of detail that rarely gets flagged until a guest bites into it…

and it’s exactly what pastry training and kitchen operations are about: catching the habits before they become the standard.

What’s the « small detail » that completely changed your results in the kitchen? 👩‍🍳 by @frenchpastrysecrets

Teaching pastry in the middle of the bush. Still beyond grateful to call this my job 👩‍🍳

#pastrytraining #remotekitchen #safaricamp by @frenchpastrysecrets

New team, new program. Today: entremets 👩‍🍳

Fear comes from the unknown. The moment you understand something, break it down, analyse it; it stops being scary. Same in pastry training.

Entremets sound massive. Layers, textures, timing, all at once.

But once you see it’s just simple steps built on top of each other, it stops being intimidating. It becomes magic ✨

That’s why basics matter so much, especially when you’re building a pastry team from scratch in a remote lodge kitchen 🐘

We didn’t start with entremets.

We built the skills first, step by step, until this team felt ready to create something this ambitious.

The bush setting, the plating, that was just the backdrop.

The real thing happening was a safari camp kitchen realising what they’re capable of 💪🏻

What’s the last thing you thought was « too advanced » until you broke it down?

#pastrytraining #safaricamp #remotekitchen by @frenchpastrysecrets