So

they engaged me and I went there over a period of, I don't know, three months.

And I was basically showing them in a compressed but still comprehensive way how to bake, how to do pastries focused on French patisserie recipes.

in like elevated product.

It was like a personalized pastry program.

Like you will go to pastry school.

I developed my own French pastry training program and I've taught clients like this one, the entire program or specific models based on what people want.

Why did you decide to focus on them?