From The Stall to The Plate

• Photographer
  Anne Fashauer
• Agency / Studio
  Studio Escale Gourmande
• Technical Info
  Shot With Nikon Z8 / 105mm Macro
• Photo Date
  June 2025

Both pastry chef and photographer, my creative process is rooted in gesture, texture, taste, and visual harmony. I shape each ingredient to unveil its full sensory richness. From raw produce on the market stall, the fruit becomes the centerpiece of a bespoke dessert, elevated by the refined elegance of French porcelain. This work pays homage to our markets — spaces of exchange, memory, and culture — and to the living heritage of French gastronomy.

Sweetness and elegance, spark and indulgence — pastry is more than a treat; it is a message. Through food photography, I seek to capture that fleeting moment when taste, beauty, and emotion come together. Originally trained in marketing at a top French business school, I chose to follow a deeper calling in 2013 : pastry. Trained at École Ferrandi, then alongside Meilleurs Ouvriers de France, and later at the Mandarin Oriental, I explored the rigour and artistry of haute pâtisserie. Yet beyond technique, what drives me is the visual poetry of food — the textures, the colours, the gestures.