Ewelina’s journey began at the world-renowned Le Cordon Bleu in London, where she mastered the rigorous foundations of classical French patisserie. Her professional career follows an path through some of the most prestigious pastry kitchens in the world.

She refined her craft at Fortnum & Mason and the five-star Langham Hotel, working under the mentorship of the celebrated Executive Pastry Chef, Cherish Finden. Her pursuit of excellence then led her into the disciplined world of Michelin-starred dining, joining the teams at two of Michel Roux Jr’s iconic establishments - including the legendary, two-Michelin-starred Le Gavroche.

Seeking to ground her high-end expertise in authentic tradition, Evelina moved to France to work in a traditional boulangerie in the heart of Paris. It was here, amongst the daily rhythms of Parisian craft, that the vision for her own patisserie was born. Today, she combines that elite technical heritage with her own botanical philosophy, bringing a world-class standard of patisserie to every macaron she creates.