Patissier Audrey Allard was working at Lune Croissant when the pandemic hit. Amidst much uncertainty she launched her micro cake box business Holy Sugar and has turned it into a sweet success. We talk about the art and science of pastry, the heavy burden of trying to please people and the importance of showing and sharing emotion even - and perhaps especially - in the hothouse environment of a kitchen.
https://www.instagram.com/holysugar__/
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