cooklybookly
Index
About this collection About this collection
About this collection

This is a collection of my favourite fruit desserts - cakes, tarts, bar, macarons and more!



Navigating this collection

Click the Index button at the top of the page to open the table of contents.



Who am I?

I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.



I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.


I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.

About this collection
favorite
print
rate

This is a collection of my favourite fruit desserts - cakes, tarts, bar, macarons and more!



Navigating this collection

Click the Index button at the top of the page to open the table of contents.



Who am I?

I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.



I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.


I’m Sarah Mountain, I have been a professional pastry chef for over 20years. I  have worked in a wide range of establishments, from five star hotels and two Michelin starred restaurants to the finest patisserie shops. My pastry work style is contemporary, being colourful & bright on visuals but full on flavour & taste. I often create twists on classic desserts from my childhood and rework them into modern cutting edge patisserie.


I began my culinary journey at a very young age, as a child I always having watched my grandfather, who also was a professional chef, I was inspired by his passion and love for cooking. Following from catering college, after just two years working in main kitchen, at the age of 18 I decided to move into the patisserie  kitchen. I felt the work was more artistic & allowed me to become more creative. I have dedicated my whole career which was inspired by my grandfather & mastered my trade and skills to honour his memory.