LIFE IS SHORT -START WITH DESSERT.
OURS ARE MADE FOR EVERYONE
Chef Marthe-Alexandrine - My Green Pastry
FORMADORA CERTIFICADA - CERTIFIED INSTRUCTOR
PROFESSIONAL TRAINING
For professionals
A la carte at your workplace
All over the world
Creation of a dessert menu aligned with the restaurant's ethics and history.
respecting the origin of ingredients and
prioritizing seasonal fruits
Development without industrial products featuring 100% plant -based preparations, gluten-free and without added sugar combining authenticity, flavor, and
conscience.
Criação de um menu de sobremesas alinhado com a ética e a história do restaurante, respeitando a origem dos ingredientes e priorizando frutas da estação.
Desenvolvimento sem produtos industriais, com preparações 100% à base de plantas, sem glúten e opção sem adição de açúcar,
combinando autenticidade, sabor e consciência.
PROFESSIONAL TRAINING
For professionals
3 days - Pratical and theoretical classes at your workplace
All over the world
Practical and theoretical classes on plant-based pastry,
with options including with gluten, gluten-free, and sugar-free.
A varied menu chosen by the chef,
to create travel cakes, tarts, and entremets,
respecting the seasonal cycle and encouraging creativity.
Aulas práticas e teóricas sobre pastelaria vegetal,
com opções com glúten, sem glúten e sem açúcar.
Menu variado definido pela chef,
para criar bolos de viagem, tartes e entremets,
respeitando o ciclo das estações e valorizando a criatividade.
My name is Marthe-Alexandrine, and I come from a Franco-Portuguese family.
I studied journalism and fashion in France, with the ambition — or the dream — of becoming the next Anna Wintour.
But life, in its kindness, led me to change paths at a symbolic moment in my personal journey: I traded the pen and the strass for rolling pin and cake pan.
As a student and traveler, I decided to become vegan — first out of animal and ecological conviction, but also for health reasons.
This choice took deeper root when my twin brother was diagnosed with a rare disease, VIVO GLT1.
He cannot consume any sugar, even natural, nor starch (found in rice or potatoes), nor gluten — otherwise his brain atrophies, with tragic consequences.
Faced with this reality, I chose to take action.
I trained in the fundamentals of pastry under Anaïs Galpin, chef at La Durée Los Angeles.
I then had the privilege of creating my desserts at La Table des Rosiers in Biarritz, alongside Andrée and Stéphane Rosier, Michelin-starred chefs.
I also took part in various gastronomic events, including a 100% plant-based and gluten-free evening alongside members of the Darroze family, in a hunting estate in the Basque Country.
I designed and served intimate brunches in unique locations — old sheepfolds, hunting lodges — in the heart of nature, for 30 guests, alone in the kitchen.
From a personal struggle, I decided to make a universal commitment.
In 2020, I opened my fully plant-based, sugar-free, and gluten-free pastry shop in the heart of Porto.
It was only the beginning of my sweet revolution.
Together with my mother and the doctors who treat my brother, I studied sugar — its effects and its alternatives.
Through my clients, who came from near and far, I realized how difficult it is to share a meal where everyone can enjoy the same dessert.
The world is evolving — our needs, our lifestyles, and our illnesses too.
I have turned indifference toward disability into a creative strength
My way of working is simple: no industrial products, no substitutes have a place in my kitchen.
I value the purity of homemade: no colorants, no ready-made creams, no industrial “gluten-free” flours.
Only real ingredients, time, patience, and precise calculations — the secrets of ten years of work, both personal and professional, which I am proud to share today.