Pastry Consulting Case Studies & Portfolio
On-site French pastry consulting for resorts in remote locations.
Here you’ll find pastry consulting case studies from safari lodges and island resorts where I trained kitchen teams in real conditions: solar power, older gas ovens, limited tools and challenging sourcing. My role is simple and very practical—design menus and methods that work in your kitchen, then train your team to execute them consistently.
Each project shows how we transform desserts and breakfast bakes without heavy equipment: elegant French pastry adapted to climate, clear batching and holding plans, and clean finishes that look good at service time. You’ll see the context, the training we delivered, and the results on guests and operations.
What you’ll find inside each case:
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Constraints & setup (power, tools, sourcing)
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Training focus (plated desserts, tea-time, breakfast bakes)
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Methods & documentation (batching, portions, SOPs)
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Team outcomes (confidence, organization, waste reduction)
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Guest impact (photos, quotes, public reviews)
NASIKIA CAMPS — Tanzania (Multi-camp)
Breakfast bakes in-house & refined desserts — rollout across camps. Bush kitchens with solar power and minimal tools. Clear methods, stronger routines, guest praise soon after.
Lombok — Indonesia (Island resort)
Tea-time launched + breakfast bakes in-house — 95% team adoption. Two sister resorts. Climate-ready finishes, local fruit, and a clean, elegant presentation.
ENKUSERO MARA — Kenya (Safari lodge)
New dessert lineup live; breakfast fresh bakes — 100% team adoption in 8 days. Remote, solar-powered camp kitchen. Simple, elegant desserts guests noticed in reviews.
ENKUSERO MARA — Kenya (Safari lodge)
New dessert lineup live; breakfast fresh bakes — 100% team adoption in 8 days. Remote, solar-powered camp kitchen. Simple, elegant desserts guests noticed in reviews.
These case studies are a good proxy for what we can build together. Whether you run a tented camp with solar power or a coastal resort with limited space, the approach is the same: pick stable French pastry bases, adapt them to local ingredients and temperature, document every step, and train until the team is confident across shifts. If you’re comparing options, the portfolio will show how we move from “nice idea” to a daily routine that actually works—no buffets required, just simple, elegant desserts and breakfast bakes guests remember.
Next step: explore any case, then book a discovery call so we can map your goals, constraints and dates.