Eighteen years of pastry craft, turning the rhythm of tides and seasons into the language of dessert.
Inspiration never starts in an office — it begins on a beach after the tide goes out, in the damp air of a forest.
Flora brings eighteen years of pastry craft shaped across Europe, Oceania, and Asia — from training under Belgian chocolatier Pierre Marcolini, to working the pastry section at Sydney's Quay Restaurant. Every chapter of that journey feeds back into her work at the bench today. She now leads pastry at Flow Gâteau in Taipei, and consults on dessert R&D for brands through Chengfang Enterprise.
Selected dessert R&D collaborations across chocolate, jewelry, hospitality, and premium-ingredient brands.
Developed a full line of chocolate desserts for one of Taiwan's leading single-origin chocolate brands. Built on high-grade cacao, each product was engineered for its own texture and flavor balance to suit a premium dessert market.
Researched, developed, and produced a bonbon collection for Sabah's largest chocolate brand — layering fruit, nuts, and caramel over a chocolate base to build premium, handmade confections with equal attention to flavor and visual finish.
Translated a jewelry brand's identity into dessert form — drawing on the color, texture, and shape of the jewelry itself to create a line of custom, brand-driven desserts.
Developed a dessert lineup engineered for café operations — balancing production process, shelf stability, and service speed against a trend-forward look and broadly appealing flavor.
Created a dessert course to close out the dining experience — light, bright flavors designed as a clean finish to a meal, with visual details that add a sense of play.
Partnered with small Taiwanese farms to build desserts around fresh seasonal fruit — preserving raw flavor and freshness while adding the finish and appeal of a retail-ready dessert.
Developed Taiwan's first caviar cheese mousse cake for a global caviar brand — balancing caviar's savory depth against a delicate cheese mousse to push the line between dessert and fine ingredient.
Tides keep their own time — slow, cyclical, never in a hurry. Flora often finds inspiration on the beach after the tide goes out: the salt in the air, the dryness of the wind, the dampness the waves leave behind. Those sensations eventually become the detail in a dessert that you can't see, only taste.
The humidity of a forest, the scent of ripening fruit, the shift in the air between seasons — all of it finds a page in her recipe notebook. Rather than chase trends, she follows nature's own calendar, so every dessert carries a trace of the season it was made in.