Pastry Chef Stephanie Duong of Roselle Desserts - Biography

Toronto, ON

September 2017

Stephanie Duong received her formal education in the pastry arts at George Brown College in Toronto. After graduation she worked in Toronto restaurants Buca and Luma before packing her bags for France to master the intricacies of classic pastry. During nine months, Duong worked at three-Michelin-star Hôtel Restaurant Régis & Jacques MARCON in Saint-Bonnet-le-Froid, as well as with Chocolatier Jacques Genin in Paris.

In 2013, Duong moved to Hong Kong and gaining formative experience in another three-Michelin-star kitchen, that of L’Atelier de Joël Robuchon. She returned to her hometown of Toronto to lead the kitchen of Keo Cakes & Confections until 2014. In 2015, Duong’s accumulated skills and knowledge went into opening her own bakery and cafe in the Corktown neighborhood. Along with her husband, Bruce, she launched Roselle Desserts, where they reimagine familiar flavors within the elegant framework of French pastry techniques. Roselle is a dream realized for the couple, with its cases stocked with cakes, caramels, and cookies.