5 months sabbatical in the pastry world

Last year I've decided to take some time off just for me. But instead of an around the world trip, I preferred to take an "around the French pastry world" tour: 5 months in Rouen (from January to May 2014), east of France, (Normandy) in one of the best bakery and pastry schools in the world: Institut National de la Boulangerie Pâtisserie (INBP)

This blog is a 'carnet de voyage' of this experience where I'll go through my learnings and impressions. It will also be a photo album to register the emotions I felt every time I discovered a new technique.

I'm gonna try to write it in English even though I feel more comfortable in Portuguese or French, because this is also about sharing it with friends from all over the world.

Why am I doing this sabbatical?

I work at Google, one of the best companies in the world, have a great job and work with the smartest people I ever met. So why get a break? 
Firstly because it's healthy changing perspectives, learning something new, challenging myself. Secondly because life is short and when you feel like doing something you can do, better not over thinking :p

Why pastries?

The cooking tradition is very present in my 3 cultural influences: Brazilian on my heart, Japanese on my roots and French by adoption since 2002 (when I moved to Paris).

So I naturally like cooking, specially pastries, since I was a kid.
It allows me to get into my bubble, concentrate, almost meditate. Indeed, my creations are the reflection of my state of mind.
Therefore, this sabbatical is also about about self knowledge. Very interesting, as pastries don't lie :)


  1. I love baking and one of my friends is a pastry chef! she has taught me a lot of recipes too and i love every single one of them. a journey of knowledge is a great way to spend your free time on! a very great decision!



Meet the author

Hi there! I'm Lucia Tahara, welcome to my blog!

I'm a Brazilian living in France since 2002 and working as a Business Developer at Google.

This blog is about my 5 months sabbatical to become a pastry cook at the 'Institut National de la Boulangerie Pâtisserie', one of the best French pastry schools in the world.

Recipes, tips, techniques, video tutorials, but also posts related to the sabbatical experience will populate this space little by little.

My favorite pastries

Saint honoré
Macaron (coming soon)
Fraisier (coming soon)

Tutorial videos

Crème pâtissière (pastry cream)
Millefeuille (assembly)
Pâte feuilletée (puff pastry)
Choux dough (coming soon)
Sweet pie dough (coming soon)
More to come...