Anaïs Gaudemer, a creative pastry chef
Anaïs, born in 1989, obtained her master’s degree in landscape architecture from the ULB in Gembloux (Belgium). Although she doesn’t yet have any concrete projects, she has a keen interest in food. Her practical experience in patisserie and chocolate-making at IFA-PME, combined with the invaluable advice of Waterloo-based teacher and coach Marc Ducobu, formed the basis of Cokoa.
Birth of Cokoa, La Pâtisserie florale
In September 2015, Anaïs Gaudemer opened her boutique atelier Cokoa in Ixelles, near Place Flagey. “Cokoa is inspired by floral art, design, painting, culinary photography and, above all, the landscape, with its inexhaustible resources. The range varies from fine desserts to unusual floral decorations, pastries with essential oils, macaroons, dry pastries and cookies.”
Use of flowers and herbs
Anaïs: “Flowers and herbs are essential to Cokoa’s patisserie, used in the form of essential oils, floral waters such as orange blossom and rose water, infusions, teas and various herbs such as geranium, lavender, roses, chrysanthemums and orchids. It’s important to know that not all flowers are edible, and some may even be toxic. It’s with full knowledge of the facts that we use young or old flower buds and fresh or dried leaves.”
A festive cake with Iles du Vent rum
This festive cake is an exquisite marriage of rich flavors and aromas. The soft cake is infused with Iles du Vent rum and enriched with crushed walnuts, giving it a warm, nutty flavor. Orange blossom adds a subtle floral note that gives the cake a sophisticated touch. Coffee mascarpone cream adds a creamy, slightly bitter counterpart, making each bite a perfectly balanced delight.
Exclusive creation for the 2024 cookbook from our distributor Ranson, in partnership with RÉMY COINTREAU GASTRONOMIE.
