Anna MyullerCommunity profile

Anna has been in the restaurant industry for 15 years, but her specialization in pastry has only been for six. During that time, she has worked in some of the best restaurants in Krasnaya Polyana, organized numerous gastronomic dinners, and developed a distinctive and mature personal style in her work.

"I was always told that pastry making is the most challenging area. So, it was a kind of challenge. I thought: 'If it's so difficult, why not try?' It took me about three years to realize that this was my calling. Even working as a pastry assistant is incredibly difficult because you need to understand the physics and a great many processes. Pastry is a delicate art! I was lucky that, at the beginning of my pastry career, a trend for gastronomic dinners arrived in Russia. I participated in this format every two weeks for a year. And it was then that I realized that for gastronomic dinners, you need to create something unique – to play with the theme of the evening, to offer guests something they haven't tried before. That's how my own unique techniques began to emerge," Anna explains.

In her desserts, Anna tries not to use sugar, replacing it with glucose syrup and other alternatives.