Authors

I'm a professionally trained pastry chef and graduate of the Olivier Bajard International Confectionery School in France — one of Europe's most prestigious institutions for advanced pastry arts. I've also trained under World Pastry Cup champions and Meilleurs Ouvriers de France, including Patrick Casula and Quentin Bailly.

I know the real challenges that modern pastry chefs and ambitious home bakers face — so I've spent years combining world-class technique with practical, kitchen-tested insight to create learning materials that actually deliver results. Maru courses give you the freedom to create confidently, using current knowledge and real skills.

Pastry Chef, master chocolatier of Spain, Champion of World Chocolate Masters Spain, winner of several awards at the WCM Championship in Paris.

Pastry chef, graduated from ENSP (Ecole Nationale Supérieure de Pâtisserie) Graduate School of Confectionery

He also went through internships in French schools and pastry shops. For two years he worked as a pastry chef at the CHOCOLATE ACADEMY center Moscow.

Practicing baker with over 5 years experience.

He worked at the Brioche bakery, where he studied with French bakers, the Paul and Le Delice bakery, the Marriott, DobleTree by Hilton hotels.

Now the position of chef of the ODI confectionery restaurant, Drazhina Bakery

Degreed international consultant on Pastry Art. Attended classes by Maria Selyanina, Xavier Barriga, Yann Duch, Javier Guillen, Frank Haasnoot, Hans Ovando, Ekaterina Swarovskaya, Andrei Kanakin, Olga Van Jung.