MON PETIT FOUR literally means my little oven in French. The design of our logo is Inspired by the timer on the oven. Every time we set the timer, we cant wait to hear the sound “ding” and fill the room with the scents of butter and flour, we can’t wait to see the happy smiles from our loved ones. We believe, even with a little oven, it can bring lots of different possibilities and this is why I started Mon Petit Four. We believe, it is about a taste of memory.
Mon Petit Four 源於法文”my little oven”，其意思是我的小焗爐。品牌標誌設計靈感來自焗爐上的時間掣，每一次轉動時間掣，都是一場期待，期待”叮”一聲的來臨，期待蛋糕出爐，期待摯愛面上滿足的笑容。我們相信，縱使隻是一個小焗爐，也可以帶來很多甜蜜的可能性，這就是做蛋糕的初心。吃的是味道，更是回憶。
Carrie began her early years as an Equity Derivative trader in an I-bank but she left for a last minute change to her passion, Patisserie. Her sweet path began with her studies at Le Cordon Bleu culinary school in France. After graduation, Carrie continued her trainings at Ecole Grégoire-Ferrandi and Bellouet Conseil. Her pastry career started with her apprenticeship in Paris and followed with a stint in Landmark Mandarin Oriental Hotel in Hong Kong. She founded MON PETIT FOUR studio in 2017 to share her love and passion of patisserie. Being inspired by different cultures, each creation is hand crafted with artisan techniques and her modern interpretation of French pastries.
Carrie畢業後從事衍生工具交易，後來因緣際會，決定成為甜點師，就曳著行李箱踏上旅程，先後在法國Le Cordon Bleu culinary school, Ecole Grégoire-Ferrandi 及Bellouet Conseil學藝，其後在巴黎跟隨名師實習，回港後就職於置地文華東方酒店餅房，期間仍走訪世界各地跟隨多位名廚精進廚藝。2017年她開設MON PETIT FOUR法式甜點工作室，揉合中西文化，透過傳統工藝及簡約美學演譯當代法式甜點，以熱情及創意製作出兼具季節性及時代感的蛋糕。