Julia Anderson

Pastry Chef Julia Anderson and our professional staff at Fleur de Cocoa use the finest ingredients available to create Traditional French mousse cakes, Croquembouche, tartes and pastries as well as our line of unique, handcrafted artisan chocolates. Julia’s experience in chocolate-making spans a few decades – in addition to making chocolates for charities with friends, her first job as a teenager was at the local chocolate shop in Chatsworth, CA. She later trained at the renowned culinary school, Le Cordon Bleu in Pasadena, CA with an emphasis in Baking.
From 2006-2009 Julia and her husband owned and managed an Italian restaurant, Nonna’s, in Springfield, Missouri. Julia was the executive chef and created a detailed dessert menu there. Julia brings her talents to the forefront with her creative wedding cakes and continues the full line of Traditional French recipes and presentation handed to her by the previous owners, Nicola and Pascal Janvier.

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