RU
FR
PASTRYCHEF - ARCHITECT
Marie Troitskaia
In 2012 I decided to change my life. Since then I've been dedicating my each day to confectionery-making and continue to improve my skill today.

I have graduated with honours from Moscow Architectural Institute and qualify as an architect. In 2016 I entered the best architecture master's programme in Paris and moved to France.

Architecture and confectionery are the two main parts of my life. Thanks to these two completely different professions I was able to create my own style of desserts.

I consider all my cakes to be objets d'art. Before putting ideas into practice I draw many sketches, drafts and models, try out different recipes and ingredients. Among my inspirations are art, architecture and travels.

Apart from immaculate facade, taste is the fundamental part of any dessert. Fresh and natural ingredients, minimal amounts of sugar, regular and diverse textures are the requirements for the cration of perfect harmony.

At present day I work as a pastry architect in Russia and abroad, give master classes all around the world, create dessert lists for restaurants and pastryshops and think out new techniques and recipes.

Co-writer of "Pastrychef's secrets"
BOOK

Finalist of Thierry Marx's competition in collaboration with JoyFood, Paris, 2018

Expert for Afisha and The Village magazines

Tutor for culinary schools "Bread and Food" and "Gastronom"

Guide for the best architectural tours in Paris
TOURS
PASTRYCHEF - ARCHITECT
Marie Troitskaia
In 2012 I decided to change my life. Since then I've been dedicating my each day to confectionery-making and continue to improve my skill today.

I have graduated with honours from Moscow Architectural Institute and qualify as an architect. In 2016 I entered the best architecture master's programme in Paris and moved to France.

Architecture and confectionery are the two main parts of my life. Thanks to these two completely different professions I was able to create my own style of desserts.

I consider all my cakes to be objets d'art. Before putting ideas into practice I draw many sketches, drafts and models, try out different recipes and ingredients. Among my inspirations are art, architecture and travels.

Apart from immaculate facade, taste is the fundamental part of any dessert. Fresh and natural ingredients, minimal amounts of sugar, regular and diverse textures are the requirements for the cration of perfect harmony.

At present day I work as a pastry architect in Russia and abroad, give master classes all around the world, create dessert lists for restaurants and pastryshops and think out new techniques and recipes.
Co-writer of "Pastrychef's secrets"
BOOK

Finalist of Thierry Marx's competition in collaboration with JoyFood, Paris, 2018

Expert for Afisha and The Village magazines

Tutor for culinary schools "Bread and Food" and "Gastronom"

Guide for the best architectural tours in Paris
TOURS
PASTRYCHEF - ARCHITECT
Marie Troitskaia
In 2012 I decided to change my life. Since then I've been dedicating my each day to confectionery-making and continue to improve my skill today.

I have graduated with honours from Moscow Architectural Institute and qualify as an architect. In 2016 I entered the best architecture master's programme in Paris and moved to France.
Co-writer of "Pastrychef's secrets"
BOOK

Finalist of Thierry Marx's competition in collaboration with JoyFood, Paris, 2018

Expert for Afisha and The Village magazines

Tutor for culinary schools "Bread and Food" and "Gastronom"

Guide for the best architectural tours in Paris
TOURS
Architecture and confectionery are the two main parts of my life. Thanks to these two completely different professions I was able to create my own style of desserts.

I consider all my cakes to be objets d'art. Before putting ideas into practice I draw many sketches, drafts and models, try out different recipes and ingredients. Among my inspirations are art, architecture and travels.

Apart from immaculate facade, taste is the fundamental part of any dessert. Fresh and natural ingredients, minimal amounts of sugar, regular and diverse textures are the requirements for the cration of perfect harmony.

At present day I work as a pastry architect in Russia and abroad, give master classes all around the world, create dessert lists for restaurants and pastryshops and think out new techniques and recipes.
PASTRYCHEF - ARCHITECT
Marie Troitskaia
In 2012 I decided to change my life. Since then I've been dedicating my each day to confectionery-making and continue to improve my skill today.

I have graduated with honours from Moscow Architectural Institute and qualify as an architect. In 2016 I entered the best architecture master's programme in Paris and moved to France.
Co-writer of "Pastrychef's secrets"
BOOK

Finalist of Thierry Marx's competition in collaboration with JoyFood, Paris, 2018

Expert for Afisha and The Village magazines

Tutor for culinary schools "Bread and Food" and "Gastronom"

Guide for the best architectural tours in Paris
TOURS
Architecture and confectionery are the two main parts of my life. Thanks to these two completely different professions I was able to create my own style of desserts.

I consider all my cakes to be objets d'art. Before putting ideas into practice I draw many sketches, drafts and models, try out different recipes and ingredients. Among my inspirations are art, architecture and travels.

Apart from immaculate facade, taste is the fundamental part of any dessert. Fresh and natural ingredients, minimal amounts of sugar, regular and diverse textures are the requirements for the cration of perfect harmony.

At present day I work as a pastry architect in Russia and abroad, give master classes all around the world, create dessert lists for restaurants and pastryshops and think out new techniques and recipes.
PROFESSIONAL EXPERIENCE
PROFESSIONAL EXPERIENCE
2018 YEAR
Family Gastrobar restaurant, Moscow
Executive chef, dessert list creator

GASTREET International Restaurant Show, Sochi
Speaker and expert

Teplica.Park restaurant, Moscow
Executive chef, dessert list creator

Madame Posh confectionary, London
Executive chef, dessert list creator

Contributor for AdMe.ru, BrightSide.com, Sympa-sympa.com
2017 YEAR
L'Eclair de Génie confectionary, Paris
Pastrychef

Dépôt legal restaurant, Paris
Pastrychef

Julia Vysotskaya's restaurant Food Embassy, Moscow
Executive chef, dessert list creator
2016 YEAR
Californicaketion confectionary, Moscow
Co-founder and executive chef, brand book and dessert list creator and designer

On-line master classes for Cook's corner school, Moscow
Tutor and author of education programmes
2015 YEAR
US Pastry Competition, New York
Speaker, assistant for pastrychef Mario Bacherini

The St Regis Bal Harbour Resort, Miami Beach, Miami
Traineeship with one of the best world's pastrychef Antonio Bachour
EDUCATION
EDUCATION
○ 2016-2019: École nationale supérieure d'architecture de Paris-Malaquais, Paris
Master's degree in Architecture

○ 2011-2016: Moscow Architectural Institute (MArchI)
Architect

○ 2015: Ecole Gastronomique Bellouet Conseil, Paris

○ 2014: Ecole de Pâtisserie de Michalak, Paris

○ 2013: Ecole de Cuisine Alain Ducasse, Paris
○ 2016-2019: École nationale supérieure d'architecture de Paris-Malaquais, Paris
Master's degree in Architecture

○ 2011-2016: Moscow Architectural Institute (MArchI)
Architect

○ 2015: Ecole Gastronomique Bellouet Conseil, Paris

○ 2014: Ecole de Pâtisserie de Michalak, Paris

○ 2013: Ecole de Cuisine Alain Ducasse, Paris
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