Andrea is the pastry chef behind Bloom Pâtisserie, a French-inspired patisserie rooted in Raglan, where each creation is made to order using fresh, locally sourced New Zealand ingredients alongside carefully selected French ingredients.
Originally from France, she brings a deep respect for traditional techniques, shaped by years of practice and a love for detail, from the delicate shell of a macaron to the balance of flavour in every filling.
Her workshops are intimate and hands-on, designed to share both the precision of French pastry and the simple pleasure of creating something refined from scratch.