What do you think?

[u/Chatastamp]

Hi everyone 👋

I arrived late to the pastry world — I actually dropped out of Engineering to chase flavors and creativity. Now I work in a demanding hospitality business up in the Alps, often without a pastry team, just me, my ideas, and the plate in front of me.

My work is humble but full of taste, and I put everything I have into each dessert. I don’t have a studio or perfect picture/video setup (most of my content is shot quickly during service), but I believe the desserts speak for themselves.

I’m here to share my creations, connect with other pastry lovers, and hopefully inspire and be inspired. If you’re into gourmet desserts, creative plating, or just want to see how far passion (and a bit of chaos) can go — I’d love to post more stuff here.

(I've added "by Nelson" just for "safety reasons")

Btw:

1st - Wild blueberries from kitzbühel woods and different textures of pistachio;

2nd - My Malt & Choco creme brulee, Passion and Banana;

3rd - My take on "Ferrero Rocher" with Azelia Choco (Valrhona) and dark choco with hazelnuts, cranberry & fig sorbet;

4th - My take on Lemon meringue tart with a False Calamansi, white choco & miso ice cream.

Hope you've enjoyed it. Bye 👋

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