Annette Klingelhöfer

“My family and patisserie, they go back a long way… I’m the fifth generation of pastry chefs now. And trust me, it’s fighting a battle every day. Because I want to make our family’s traditional pastry offering evolve into new, bold, modern flavours.

"Trust me: being the 5th generation pastry chef in a family business can be a battle. But it ’s worth it, every second."

I want to learn. Share the stories behind our ingredients with our staff and customers. Connect with the local farmers who supply us with flour, milk and cheese or with the farmers who grow our vanilla and the cocoa beans for our chocolate. That’s why I’m travelling to Madagascar next week. To get to know their stories. Understand how they do it. Being a pastry chef is not only spending time in the kitchen. Not only about being a coach for our staff. It’s also about getting out there, among the people who take care of our ingredients, picking the best and sharing our passion with our customers. When I see their response, I know the fight is worth it every second.”