The idea behind La Petite Maison is to recreate classic desserts and flavour combinations, but adding our own unique, quirky twists. Experimenting with flavours, thinking outside the box and embodying the artisan methods are what make us tick.
All desserts are handmade with love in our kitchen, jams and fillings are mixed in small batches to ensure only the best quality and consistency is assured, making each bite as luxurious as the last. All chocolates are made with the finest quality of couverture chocolate, tempered traditionally and individually hand-painted so each bonbon is truly one of a kind.
Flavour is at the forefront of everything we do. Each petit gâteau has been carefully thought out to ensure that flavour and texture complement one other, as well as looking delectable on the eye.
We use ethically and locally-sourced ingredients and stay away from artificial flavourings and preservatives. Our belief is that only the finest high quality ingredients translate to a delicious dessert in every bite.
Hey there! I’m Anna, the founder of La Petite Maison.
I have always been a fan of pastry for as long as I can remember. Childhood memories, dreaming of a toy kitchen set and becoming excited by the pies and pastries that my grandfather baked (A pastry chef also, and my inspiration).
My love for desserts fully blossomed in university, where I started the Baking Society, a much-loved community in the later years. In 2014, I graduated with a degree in Communication and Media Studies, and worked in the marketing industry for a couple of years. But after much self reflection, realised that my real passion is food. I quit my office job and worked my way up in the professional kitchens of London, starting off as a dishwasher before training as a pastry chef.
I haven’t looked back since – the hours in the professional kitchen are long, the work is stressful and demanding, but I enjoy and live to please people through their eyes and taste buds. For me, there is nothing quite as satisfying as creating desserts from the heart and relishing in that feeling of happiness when other people appreciate the look and taste of your creations.