Using the finest and freshest ingredients, Chef Rebecca and her team handcraft every cake (her daughter helps) with an uncompromising commitment to excellence and elegance, and lots of joie de vivre.
Each entremet takes a whole day to complete - that may seem like a lot for one cake, but it's never too much to bake the best for you!
Gluten-free chocolate génoise, Belgian milk chocolate crémeux, Madagascan vanilla mousse, dark Belgian chocolate glaze, and 24 Karat edible gold leaf.
Génoise, French raspberry jelly, white Belgian chocolate mousse, milk glaze, silver leaf, and fresh strawberries.
Gluten-free chocolate genoise with demi-sec sparkling wine, bergamot orange crémeux, Belgian milk chocolate mousse, topped with dried Californian orange.
Gluten-free chocolate genoise, Japanese matcha panna cotta, white Belgian chocolate mousse, Japanese matcha glaze, and 24 Karat edible gold leaf.
Rebecca Disini graduated with a Grand Diplôme in 2016. Having successfully completed the Cuisine Diploma in London in 2001, Rebecca decided to continue her adventure in Paris with the Pastry Diploma. Her studies at Le Read more…
“I first uttered the words ‘I’m going to be a chef ’ when I was nine.” Unlike most folks in their twenties or even thirties who are still trying to figure out what to do Read more…
Chef Rebecca Disini’s cakes are highly sought after, and with good reason. Each cake, lovingly handcrafted with premium ingredients, takes one whole day to make. We think Ooh La La’s mirror glaze cakes are almost Read more…