[galipette.] is the creation of two french-trained pastry chefs: Antoaneta Julea and Sayako Tsuji, who bonded while whisking their way in Julia Child's footsteps at the renowned Cordon Bleu culinary school in Paris. Having gotten seriously addicted to their morning croissants the two decided to stay there after completing their studies and hone their skills among French artisans. Antoaneta went on to work with the creative chocolatier Jean-Charles Rochoux, while Sayako joined the three Michelin starred culinary team at the Hotel Crillon.
Yet even after intense days in their professional kitchens they couldn't resist the urge to experiment with classic techniques and new flavor combinations in their spare time. [galipette.] was born from these after-hours sessions in their own kitchens and a desire to discover and share the ultimate caramel.
- Joined December 25, 2008
normandy cream, brittany butter, sugar, fleur de sel from guerande, 100 percent solid cocoa, madagascar vanilla beans, french hazelnuts, almonds, walnuts, szechuan pepper, pink peppercorns, russian smoked tea, fresh ginger