The well-known model of French-Taiwanese heritage is no stranger to baking or cooking. Amanda’s passion for pastries began in 2005 when she started her training at the renowned school of culinary arts, Le Cordon Bleu in Paris where she got her first certificate.
Amanda then went on to gain further accreditations including a diploma in pastry. She gained on-the-job experience over the past six years by serving as an apprentice at Caprice in Hong Kong's Four Season Hotel, Ladurée in Paris and Jacques Genin, a small Parisian chocolatier.
And so, with all the practical skills on hand, Amanda decided to follow her childhood dream and opened petite Amanda. Her dream shop took a year of hard work to put together and today she is proud to share with you her passion for pastries at petite Amanda.
Described by Amanda as "simple, and not too sweet, like authentic French pastries", petite Amanda is the shop to go to if you enjoy delicious pastries, bread, viennoiseries, cookies, a good home made jam with a tea or a coffee.
Amanda's favorite pick is the Plaisir Sucré, the crunchy wafer-thin chocolate and hazelnut concoction that is totally irresistible.
The shop's aesthetic is one of overflowing colors, completing the equally tempting fruit tarts.
"I want people to stop by and pick their favorite cakes like they would be shopping for lipstick. Its the small joys of life; simple things are the best", says Amanda.
Among the many alluring baked items available at petite Amanda are the Charlotte aux Poires, Mango Tart, Mille Feuille, a delicious baguette and other mouth watering home made breads, viennoiseries, like Croissant or Pain au Chocolat, Cookies and Jams. Beverages include organic coffee, espresso, latte, cappuccino and a variety of teas and fruit teas.