Brigitte Brioche may have come from enriched dough, but don’t be fooled: she’s earned her place in the Jellycat Patisserie kitchens the hard way.
From pot-washing to waitressing, she rose through the ranks with quiet determination and the softest crumb in town. Now sous chef, she works alongside Tarte Aux Citron and the Macaron triplets, putting love into every swirl, fold, and glaze.
Hers is baking with heart – and she’ll always save a seat at the counter for you