It started at home — baking for my family, filling the kitchen with warm smells and even warmer reactions. Then friends started asking. Then friends of friends. And somewhere along the way, what began as an act of love became Karamelle.

I'm entirely self-taught, which means every recipe has been tested, failed, adjusted, and perfected the slow way — with patience and a lot of tasting. I work in small batches, always made to order, using only natural ingredients. No shortcuts, no preservatives, nothing unnecessary.

Every box that leaves my kitchen is something I'd be proud to serve at my own table. I hope it shows.