Maylynn has been a dessert enthusiast and hyperactive baker since she was a child. She loves grand productions – full string orchestras, big hair, Busby Berkeley – so Pierre Hermé’s 20 page recipes instantly resonated with her. She loves the ridiculousness of making ten hour treats that are devoured in seconds.
After years of learning the art from books and accumulating lots of thermometers, she studied professional patisserie in Paris and regularly visits there to conduct ‘dessert research’ (which she is now pretty confident will be tax deductible).
Maylynn understands French best when spoken with an Italian accent.
Hugh is a former lawyer and investment banker. He speaks French, having been dragged kicking and screaming to live in the south of France when he was 16. He joined Maylynn to study the art of macarons in Paris in 2010. They are now married and have a boy named Luther.