We are very proud to be awarded with one gold star from the Great Taste Awards 2011, for our amazing Venezuelan Chocolate and Tonka Bean Macaron. Our Chef Daniel did it again! He found the perfect balance between the Chocolate and the Tonka bean to take this macaron to the next level.
We are currently supplying a wide range of businesses that goes from small independent shops, Hotel Chains, Department stores, Restaurants and some retail shops that use our fantastic products for their special events.
After meeting at a famous London West End hotel, Chef Daniel Garcia and Elias Dayub discovered a common passion for fine desserts. This took them on a fantastic journey to create an incredible range of handmade patisseries.
Combining over 12 years of experience and a lifetime of passion, L'Orchidée was created.
At L'orchidée we are passionate about delivering quality over the highest expectation. We offer you an amazing range of our highly fashionable, yet classic French Macarons, Cakes and Desserts which by their simplicity, elegance and delicacy make the perfect gift for every occasion.
Our products are freshly handmade using only the finest ingredients, from seasonal organic British strawberries, Venezuelan chocolate, bourbon vanilla to the greenest pistachios you could find.
We are also pleased to now offer a wide range of Macarons cakes and by consultation for weddings, other special occasions. Please do not hesitate to contact us for more information.
MEET THE CHEF
At the tender age of 15 I had my first introduction to a professional kitchen. Working in my family business I was able to gain a wealth of confidence and experience. I used this experience in restaurants throughout the United States where I continued to cultivate my passion for food.
Following my dreams, I entered an international culinary school where I achieved my first cuisine certification. Well renowned International hotel groups, such as the Radisson and Hilton allowed me to re-enter the heat of a professional kitchen, taking up the position of a sous chef.
However I thought that my education wasn’t complete, so I decided to take it to the highest possible level and enrolled at Le Cordon Bleu School in London, where I was awarded a “Diplome de Cuisine”. Soon after, I broadened my experience working for 5 star establishments, including The Langham hotel and Firmdale.
Some years later, I founded L’Orchidée Boutique patisserie and since then it has been my aim to create unforgettable and indulgent fantasies for everyone!