{"id":16,"date":"2024-04-24T13:48:24","date_gmt":"2024-04-24T13:48:24","guid":{"rendered":"https:\/\/eliise-pastry.ee\/?page_id=16"},"modified":"2025-11-05T10:42:56","modified_gmt":"2025-11-05T10:42:56","slug":"endast","status":"publish","type":"page","link":"https:\/\/eliise-pastry.ee\/en\/endast\/","title":{"rendered":"About"},"content":{"rendered":"
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About<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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I had dreamed of becoming a chef since I was a child. From an early age, I have been baking and experimenting with different methods and inventing new recipes myself. I always liked watching cooking shows and occasionally I used to write down recipes that were featured on the show. The goal and objectives were clear from an early age \u2013 in the future I would become a chef.<\/em><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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While working in the kitchen, the dessert section was the most appealing to me, because there I could be a baker, pastry chef and cook, or \"three in one\". I worked as a dessert chef at the \"Juur\" Restaurant in Tallinn. During that time I decided to study further as a dessert chef at the Tallinn School of Service.<\/p>

Upon graduation, our group had the opportunity to go abroad for further training, which I decided to undertake. After filling out the applications, I had to decide which country I would like to go to, and in the end, the decision fell in favor of Belgium. I had dreamed that one day I would have the opportunity to work in the kitchen of a top-class restaurant. I ended up at a two-Michelin-starred restaurant called La Source, in a small town of Lananken, which was located on the Belgium-Dutch border. Through the program, I acquired additional skills of a dessert chef.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Entrepreneurial spirit has been with me since childhood. The first bigger venture happened when I was 11 years old and I decided to start raising rabbits. At first, I tried to sell young rabbits on, but it did not work out all that well. I had to rethink and raise the rabbits for meat. The market was good for selling meat and the demand turned out to be greater than the supply. I raised rabbits for about six years.\u00a0<\/p>

In the fall of 2021, I decided that I needed to study entrepreneurship in more depth in order to understand the principles of starting and operating a business. I enrolled in the Local Business major at the Tallinn School of Economics, which lasted two years. That's where I got a more thorough foundation for my current venture. I gathered more courage and a year after graduating, I created my own company, Eliise Pastry, at the beginning of 2024. All recipes are created by me - all through experimentation. By creating Eliise Pastry, I fulfilled one of my big childhood dreams.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Our goal in the coming years is to offer locally made bakery and pastry products, as well as desserts made from local ingredients, at fairs and events in various locations. To do this, we use our own pop-up<\/i> tent, where we will place our mobile workshop. From autumn we would like to offer a catering service, both for private and business customers, and we will create the opportunity to order bakery and confectionery products. We deliver within Estonia by courier (courier fee will be added). If you wish, you can also pick up the orders yourself. Out of season, we operate in the Pirita\/Viimsi area near Tallinn, during the fair season we can currently be found mainly in Saaremaa and Western Estonia.<\/p>

Take a closer look at our menu here<\/em><\/a> and look up our event schedule for 2025<\/em><\/a>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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