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Article: #11 | ANDREA ROCAGEL, founder of LUNA patisserie

#11 | ANDREA ROCAGEL, fondatrice de la pâtisserie LUNA
POING FORT

#11 | ANDREA ROCAGEL, founder of LUNA patisserie

Welcome to POING FORT, the podcast that will give you the weapons of self-confidence. In this first season, 10 guests remove the mask to speak to us frankly about the failures and doubts they had to overcome to achieve their ambitions.

Leaving everything to become a pastry chef in Hong Kong is the crazy gamble that Andréa Rocagel, founder of LUNA patisserie, took.

Enrolled in Fine Arts, she was predestined for a career as an artist, when everything changed. In a medical impasse, she fights to find a solution. After graduating, she decided to join her aunt in Hong Kong on a whim. There, she discovered restaurant concepts adapted to her new dietary constraints.

Passionate about plant-based pastries, Andrea provokes destiny and convinces the founder of a restaurant chain to entrust her with the management of his kitchens. For two years, she experimented and trained on the job without counting the hours.
Back in Paris, plagued by doubts, Andrea meets a great Parisian pastry chef who restores her confidence: she is paving the way for a new model of pastry. His thoughts evolve and give birth to Luna - just before the start of the Covid crisis.
How to overcome imposter syndrome?
How does she shake up pastry traditions?
What gives him the strength to undertake?
How to bounce back in full confinement?
 
Andréa speaks to Poing Fort with deep sincerity about her moments of success and vulnerability. I hope you enjoy this episode as much as I enjoyed recording it.

MARGAUX: Introduce yourself in your own words!

ANDREA: My name is Andrea. I founded Luna, which is a pastry brand, 4 years ago now. I studied fine arts. I always wanted to do fine arts. I have always been truly creative at heart. I grew up manual, doing lots of things, being very curious, experimenting without knowing where it would lead me. It really has always been my identity. Pastry arrived a little by chance in my life.

DOUBLE KIRA RING AND ITO FIST RING


MARGAUX: What led you to change your life?

ANDREA: There was an event that was quite complicated for me. When I started my studies at the Beaux-Arts, I was hardly at school because I was really, really sick. I was in a medical wandering.

Right after graduation, I joined my aunt who has been living in Hong Kong for 30 years. I was leaving for a month but Hong Kong transcended me. There, I started baking differently, making gluten-free cakes. I had done my little experiments during the last years at school.

KIRA EAR SCULPTURE

MARGAUX: During these two years [in charge of the pastry of a local restaurant], how did you learn about plant-based pastry?

ANDREA: What was interesting about Hong Kong was that I had everything to learn. I didn't have any training. I was just asked to make a list of what I needed. I had no idea. So, I really had to learn the whole basics: how you manage a professional kitchen, with hygiene, stocks, product rotation, production, managing teams...

Making vegan, gluten-free, no-bake cakes, suitable for a restaurant, which fit into a cost grid, I didn't know how to do. There weren't really any books, there's no cake bible. So I educated myself a lot on American blogs to understand how these cakes work. There was a big creative part in Hong Kong which really allowed me to understand where I was, what I could do, what I couldn't do.

KIRA OPEN RING

Check out Andréa’s episode!

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