Olga AgaltsovaCommunity profile

She trained at the prestigious l'École Valrhona Tain l'Hermitage and PastryCampus. She utilizes the technique of long, cold fermentation, which gives the bread a more complex flavor and aroma, and also extends its shelf life. Her croissants, puff pastries, and crispy rolls are all made by her. She traded a promising business career for flour and dough, and she bakes bread for you, adhering strictly to traditional French methods. This is why her tartines, brioches, rustic loaves, and baguettes are authentically delicious and fragrant.