After eight years as a graphic designer in an advertising agency, Anaïs Olmer has passed a cape pastry. In 2009, she opened at Bogato, a specialized shop in particular in birthday cakes.
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“My maternal grandmother, teacher, did not know cooking. The thing did not interest him at all. The only recipe she knew and liked to do, it was a very simple cake, slightly caramelized, to The orange blossom, of which I love and that she had called “crunchy”. Small, I had only it in mind when I came to visit him. She cut him into long rectangles and put it in a sugar box . I did not dare to ask him if she had prepared it to me. I humped the air and searched everywhere to find the crunchy box and devour it.
My mother, she has always been an excellent stove. Will understand how she learned, because there is clearly no transmission. Her cuisine was rather traditional, up to desserts, with delicious rolled cakes, rhubarb or fluffy pie … we did not have the culture of pastry chef’s cake in my family, everything was homemade.
My mother spent time preparing meals, we set up under the table. I understood how much we ate at home when I started living alone. Switched by curiosity, I have always tasted everything, industrial confectionery as dishes of great chefs. With a particular affection for the orange blossom, which inspires me and transports me.
Student, I gradually gathered, for the pleasure of sharing with my friends, then I continued with my children. Today, I think they measure my love to good little dishes I’m preparing for them.
In addition to my greed, I have always loved drawing, shapes and colors, and synthesize an idea through an image. I studied graphics and worked eight years in an advertising agency, but I did not see it a career. I always had, in a corner of my head, the idea that it was not my real job, that I wanted to accomplish something more concrete and useful, that I wanted to make cooking!
Case of pleasure
I would have loved up a restaurant but it seemed impossible for almost 30 years. Pastry side, conversely, I felt that I might have something to bring. I decided to pass my pastry course. It was the time when the sweet began to take the gallon, with, among others, Pierre Hermé. I found it great that we make cakes with seriousness and creativity, but a little pity that it is only on a register, that of luxury, while the pastry is before anyone of fun.
Make desserts for kids was a pretext for having fun, share, feast. I opened at Bogato thirteen years ago without anticipating the phenomenon birthday cakes, become our brand of manufactures: beautiful and playful rooms, full of fantasy, flavor and cheerfulness. But nothing that surpasses, in my memory, the crunchy at the orange blossom of my grandmother Suzanne. A lady as modest and wonderful, who communicated to me his affection by preparing me a cake. “