I am Gabrielle Coste, a French pastry chef and baker with over 15 years of experience across France, the UK and the Middle East. I trained at the prestigious Institut Paul Bocuse in Lyon, and have since worked leading hospitality brands including Crème London, NAC Restaurant and BVC Hospitality.

Throughout my career, I have specialised in high-end pastry, artisanal viennoiseries, sourdough bread and seasonal dessert menus. I have led and trained diverse teams, managed product development from concept to launch and supported the opening of several restaurants and retail bakeries.

From creating iconic cookies at Crème London to overseeing full-scale bakery production at Boulangerie Coste, I bring a balance of creativity, technical precision and operational know-how. I now offer consulting services Worldwide to cafés, restaurants, bakeries and food startups seeking to elevate their pastry offering, refine their production processes or launch new concepts.

Whether you are building a bakery from scratch, refreshing your dessert menu or training a team in artisanal techniques, I would love to help bring your vision to life.