Head Pastry Chef
About Amara
Amara joined Hawthorne as a commis in 2016 and took over the pastry section two years later. Her desserts are built around fruit at its peak and a little bit of theatre at the table.
She also runs our bread programme: three sourdoughs, a rye and a brioche baked every morning from a starter she has kept alive for nine years.
A dessert should feel like the last line of a good story.
11Years in pastry
3Daily breads
9Year-old starter
40+Seasonal desserts a year
Known for
- Pistachio soufflé
- Honey and lavender tart
- Sourdough and cultured butter
- Wedding and celebration cakes
Education
- Pastry diploma, Le Cordon Bleu
- Viennoiserie, École Lenôtre
- Pastry sous chef, The Orchard Room
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The kitchen
More of our chefs
Elias Moreau
Executive Chef & OwnerTrained in Lyon and Copenhagen before opening Hawthorne in 2012.
