- The Talent
- Sarah Jhean
Sarah Jhean - also known as Mademoiselle is a local artisan patisserie passionate about food. Mademoiselle bakes authentic and handmade patisseries in a countryside style. Crunchy tarts, moist cakes, buttery brioche and more. As a whole, a slice or in a bit. At your family table, the market or for your special occasion.
Mademoiselle was born in Paris, France few years ago when I changed my career from being a Lawyer to a Pastry Chef. To live my childhood dream, I went back to school. I have been trained as a Pastry chef and I also have a baking certification and artisanal ice cream and sorbet diploma.
Rue mademoiselle was the name of my street where my new patisserie adventure started. It was here that I baked for my friends and family and where I started giving courses, doing catering for weddings, birthdays and other events. Mademoiselle is also the nickname of the Eiffel Tower, a little glance back to my country.
The story of mademoiselle has continued in Aotearoa in 2017 when I felt in love with the beautiful New Zealand. Totally by chance, my destiny led me to Hawke’s Bay’s Farmers market and I knew at the first sight that it was home. I quit my life in France and moved in August 2018 to start my new adventure. As a sweet tooth myself, I get so much pleasure to bake, mold, shape, biscuits, confectioneries and of course French specialties. My guilty pleasure is to make artisan ice cream and fresh sorbet. What we are able to do with our hands is simply amazing; to transform ingredients into delicious patisserie. Baking is really about using all your senses and the secret ingredient is always the love you put into it.
Today, I am so happy to offer a slice of my culture through my baking. Teaching patisserie techniques for small groups, private courses or corporate events is always a pure moment of sharing.
‘Great things grow here’, isn’t it? By selecting local, seasonal and fresh ingredients all around Hawke’s Bay, I bake every day with integrity, from local nature to mouth with limited distance, and with all the environment respect.
I look forward to share my patisserie with you all in the near future.
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