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Mymi is an experienced pastry chef who hails from Alsace, France. After attending culinary school for five years, Mymi lived in England where she worked under Raymond Blanc at Le Manoir aux Quat'Saisons. It was here where she met Daniel Boulud and was offered a job as a pastry cook at his restaurant in New York.
She moved to the city in 2005 and worked through three different restaurants owned by Daniel over the next 10 years. During this time, she met Lior when he was leading the catering operations for Feast and Fetês at Daniel. When she left, she was the Pastry Chef at Epicerie Boulud.
After spending a few years away from the kitchen at Murray's Cheese, she found her way back to pastry at La Boite in 2019. Here, she collaborates with Lior to create spice-forward confectionary treats for our biscuit collections. She bakes these delicious little cookies at the kitchen in the retail store, so if you stop by, you’ll more than likely see her.
In her free time, Mymi enjoys creating abstract art using bold colors. She also loves cooking with her husband, with whom she shares a passion for spices as he was born and raised in Calcutta, India. Her favorite blends are Ana, Apollonia, and Izak. To her, the best way to experience a blend is sprinkled on top of a cracker with cheese or into scrambled eggs. Find her recipe for Spice Cream Cheese and Scrambled Eggs here!