Michaela has been a successful confectioner specialist for more than 12 years. During her studies at a college, she was interested in the classic French patisseries in Paris, where she found out that desserts could look and taste a little different than she was used to.
This was a strong impetus for her and she began to educate herself in this branch and pursue pastry craft full time. She participated in pastry programmes for professionals all over Europe.
The 2019 course with Jordi Bordas, holder of the World Pastry Champion title, was a turning point for her. A modern view of pastry, creation of her own recipes, light desserts.
In 2020 she opened her own patisserie where you could taste original French desserts, homemade croissants, artisanal ice cream and a selection of coffee.
In October 2020, she attended a course in Barcelona organised by Gregory Doyen, a famous French pastry chef. This was followed by a modern vegan “lactose-free” pastry course with Petra Stáhlová, a graduate of Le Cordon Bleu pastry school.
Michaela also gained experience for example in Copenhagen, where she completed an internship in the Michelin-bib Selma restaurant and in the typical Danish bakery “Brod”. In 2022, she completed a fantastic multi-day course in Barcelona with Yun Eunyoung, founder and C.E.O. of GARUHARU.
Now you can taste her specialities right at Café du Lac, where she and her team create fantastic world-class desserts.
“I am very grateful to have a possibility of working at Café du Lac pastry shop. In my opinion, not only in terms of its design, but also with its wide offer of desserts, viennoiserie, and homemade pralines made from select chocolates, it rivals the best I have seen around Europe so far. I create all this in an inspiring environment and in cooperation with people who love their work as much as I do. Making our guests happy is a great pleasure for us.”