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WORK
ABOUT

PASTRY CHEF
Portland, Maine

An outstretched arm holding a plate that contains a split in half baba au rhum topped with cream and verbena leaves with a green leaf background.

A rack with 4 trays filled with a dozen red and white striped croissants filled with a raspberry insert, puffy and proofed before baking in an oven.

A focused shot of several pyramid shaped vanilla flavored brioche rolls individually set in their own aluminum containers.

Angular shot of mini cakes ready to be served for a party consisting of lemon meringue, strawberry shortcake, and vanilla choux pastry.

Three lines of vanilla custard filled and sugar coated fried brioche doughnuts from General Porpoise in Seattle, Washington.

A sugar sculpture with a coral reef base, an arm that balances a stingray and several flowers, coral, and mushrooms to simluate an underwater theme.

An off-center laminated baked dough formed in a squiggle circle with inserts of homemade nutella in front of a leafy green bush.

Fresh baked golden croissants on a baking rack fresh out of the oven, slightly obscured by the rack above.

4 lines of one inch semi-sphered chocolate bonbons painted red and orange, filled with a raspberry caramel.

A round white plate with rice pudding in the middle with a dehydrated vanilla bean laying across it, taken at sunset with an orange flowered bush in the background.

A collection of individual and party sized strawberry shortcakes topped with whipped cream and quartered strawberries.

4 lines of one inch chocolate capped bonbons decorated to resemble an eye with dark chocolate in the middle and broze around the sides, filled with a white coconut ganache.

A round white plate with an indent in the middle. Inside the indent is a moat of chocolate sauce and a cylindrical individual sized chocolate cake with a scoop of vanilla ice cream on top. Photo taken at sunset during the golden hour with a horizontal wood wall behind it.

A collection of fresh cut cubes of marshmallow covered in powedered sugar visually signaling different flavors of chocolate, vanilla, raspberry, and mango.

Two large egg-shaped chocolate sculptures made out of chocolate squiggle lines and candied nuts.

A large tray filled with three different sized spheres of individually chocolate wrapped nuts.

A closeup shot of 30 sugar coated fried brioche donuts filled with a pistachio cannoli cream.

A collection of crunchy chocolate coated semi-sphere desserts topped with diamond shaped chocolate, a squiggle line of piped raspberry cream, and topped with a fresh raspberry.

Several blue wide-mouthed bowls half filled with a lime and mango jelly.

A tray filled with tempered chocolate strips cut diagonally laid out ready to be used as decoration.

© 2025 BY ELISE WAYNE

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