Orly Gottesman

After she discovered her passion for baking under the tutelage of a pastry Chef in Paris, Orly received her formal patisserie training from the Le Cordon Bleu Culinary Arts Institute in Sydney, Australia. After completing her studies, Orly spent a year developing and perfecting a range of gluten free flour blends and recipes. Her dishes are inspired by the international pastries and desserts that she discovered during her travels and time living abroad in Europe and Australia.