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Astrid Sophie Fleisch is an international sweet expert.
She concluded her studies at Cordon Bleu, Académie Culinaire de Paris, with the Diplôme de Pâtisserie before working with Michel Guérard, Sébastien Perbost and Philippe Garret at Michelin-starred restaurants in southern France. She then went on to work and research in South India, Kolkata, New York City, Brittany, Jordania and Morocco. In India, she not only worked as an intern in sweet shops, but also took classes in authentic vegetarian Indian cuisine. Before launching Sophiencafé/Sophiencurry, she was in charge of the pastry division at Kempinski Hotel Bristol in Berlin.

In 2018, she has done further research regarding Breton pastry, specifically the ininmitable Kouign Amann. In 2019, she will receive the certificat d’aptitude professionelle in Paris. Also, she is looking for professional space in order to relaunch Sophiencafé.