ABOUT

Since my childhood in Mauritius, a small island off the eastern coast of Africa, my sister and I spent countless hours painting and drawing, allowing our creativity to flow. I've always known that I wanted to be an artist, I just needed to find the right medium to express myself, and that's what moving to France provided me.

In 2011, I moved to Montpellier in the South of France, and later to Paris. The vibrant culinary scene in Paris, with its array of delectable pastries and desserts, became an integral part of my daily life. I decided to pursue my passion for pastry and started my journey at Ferrandi Paris, the most prestigious School of Culinary Arts in France, where I spent years learning from amazing chefs and obtained my French Pastry Certification.

In 2019, I moved to Los Angeles and worked as a Chef de Partie at one of the best pastry shops in Downtown LA, Bottega Louie, a place that allowed me to stay true to my French Patisserie roots while immersing myself in the California Culinary scene, all while falling in love with this amazing country and all it has to offer. To this day, nothing brings me more joy than waking up before the sun rises to fill a gorgeous pastry case with my favorite desserts and getting to watch people walk in to the smell of fresh croissants, ready to begin their day.

In 2021, I decided to make another move, this time to Las Vegas, a city I immediately fell in love with due to its unique energy and opportunity. I worked as a Pastry Sous Chef at the Waldorf Astoria, where we crafted luxurious wedding cakes for some of the most beautiful weddings. Creating something beautiful and delicious that becomes a memorable centerpiece in one of the most joyous days in people's lives was the most rewarding experience, and has played a big role in my desire to create Maila Pâtisserie.

This past decade I've been fortunate to have lived in so many wonderful cities, from Cologne in Germany, Edinburgh, Montpellier, Paris, Los Angeles and now to Las Vegas, it has been quite a journey. 

I’ve had the opportunity to work alongside inspiring chefs and esteemed establishments such as Wolfgang Puck and Michael Mina, and immerse myself in so many different cuisines and environments. All those experiences and milestones in my career are what inspired Maila Patisserie! 

From our unique and delicious cream puff collections, to the intricate designs of our cakes and wedding centerpieces,
each creation is special and crafted for you.

Whether it's a wedding, a birthday, or any celebration, I want to make your big life events even more memorable
and be a part of your story.

Merci

Maila