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Gourmet dream! Miriam, 38, owns a chocolate shop in Switzerland - how his road took rauma from there?
Mirjam de Faletansin, 38, the road is traversed rauma chef school five-star parisian hotel and this is where your chocolate workshop in Switzerland.

Traffic kumu hear non-stop through the open door, and reippaimmat geneva sipping their afternoon espressonsa on the terrace of the movement in the foreground enjoying the end of autumn the rare sun rays.

Inside the cafe the last lunch representatives finishing their food rations, and cutlery clicking together echoing on the tiled walls. Around Geneva plain palais’n blocks for lively everyday life continues to move.

, 38, to pick up the small counter and handmade confections one by one: cookies fondant is inspired by the Finnish gingerbread recipe, mexican ganache-fondant again is winning a local chocolate contest.

miriam's, her husband Arnaud de Faletansin and their friends, the couple together owned by the Berger – de falet their coffee chocolates known as geneva among the.

But how on earth raumalais girl has ended up in the chocolate master of chocolate to the holy land in Switzerland?


After a couple of twenty-something miriam was Simula completed a chef Rauma maritime school, she dreamed to continue the student learning agreement to be a pastry chef. When a suitable location is not found, adventurous girl to grab my au pair -place Florida in the united states.

I have always had flair for languages, and I wanted to learn properly the English language. When I learned language in the united states, I thought that I could seek to study to be a pastry chef elsewhere than in Finland.

college place to find Paris, prestigious Ferrand school. Half-year course will cost € 11 000.

I Took a student loan, and I was really happy that I got to study.

a Study at the end of the three months internship time. Mirja what was offered a place at the Four Seasons hotel chain consists of the George V hotel in central Paris.

I wouldn't be at all wanted a luxury hotel, but, for example, a small family bakery. However, they talked me out of it.


the internship was a rewarding, though intensive, and after the practice period, mirja what was offered jobs in the hotel dessert from the kitchen.

the Tongue caused especially the top of the head of the effort, as even Miriam had studied the language in school for seven years, causing parisians brisk bedside manner and top of the line kitchen I temperamenttisten chefs tend rather to scream than to say their own kommervenkkinsä.

– Once I did my work with a chef's hat but without the hairnet – hair in ponytail on the stick to yes – and the cook came screaming to me, that if he still sees me without a hairnet, she cut my ponytail off. I didn't understand any of what he said, answered only sweeter “oui, merci”.

George V dessert in the kitchen Miriam got the first touch of luxury konvehteihin, where he now itself conjures up for a living.

I Remember when the place we were confections offered, and admire them. I wasn't in Finland seen anything like it.

the dessert kitchen supervisor hover around Arnaud de falet trucks, future husband. At that time, the couple is still flying romantic sparks.

I Admire him yes, a huge amount professionally, miriam was told.


miriam was performed alongside work of the French pastry chef degree and thrived in Paris in the end of three years.

Chocolate was, however, left the mind in the bottom of the tickling, and when the new professional challenges began to spin in mind, the mirjam by sending applications only chocolate company.

the New work can be found in the end the neighboring countries of Belgium, Pierre Marcolinin chocolate workshop. There miriam was worked first chocolate decorations.

It was a creative and imaginative work.

Once his mission was to create a cake for a James Bond -themed decorations.

I Made a mold of the toy gun in the bottom, and light it chock-full of chocolate. Cake bear took four men! Owner Marcolini hinted that if next time I would do a hollow ornament.

Arnaud's they have been calling at long intervals, until in 2007 they met again in Lyon, France, pastry chef sector at the fair, and the Swiss Geneva settled man called miriam's ski vacation in the Alps.

– We eventually even got to ski, as I had cycled on a slippery and crashed, and my shoulder was a hairline fracture, Miriam told now.

the ski of the lack of relationship progression slowed down. The following year, miriam had packed his stuff in Brussels and moved to Geneva.

He worked Christophe Berger in the cafe first as an employee. Since 2011 he, Arnaud, Christophe and his wife, Pilar owned coffee shop and deli in one.


in retrospect, it seems that Mirjam de Faletansin in the career of each piece is followed logically to the next. Miriam herself, however, denies he uratieto:

Things have just fallen into place right. I'm not like that at all, that I'd write a ten-year plan and then I'd stay in it.

the Four-person company everyone has their own responsibilities, and miriam's kingdom is chocolate. Arnaud, again, is responsible for the cake and the cupcakes.

– Work are facing each other and we see each other through the glass.


Mirjamia fascinating chocolate accuracy and detail: all the details must be kept in possession at the same time, that the end result would be as complete as possible. Raw materials must be of high quality, work processes accurate, and also packaging and their presentation is supported by the product. Otherwise the product doesn't sell, and the competition is fierce in the field.

I am not a man who goes where is easier. I enjoy, when it is difficult and a challenge.

the entrepreneur's life is problem solving, but when Miriam got her hands on chocolate, he is the operations they are most suited in their territory.

I'm not a natural leader, and I don't enjoy conflict. I'm maybe a little too nice.

Scale and, for example, with suppliers, however, must be all the time accurate. For example, the chocolate come nuts and berries must be examined, so that the quality certainly equivalent to the order at the time agreed. Also after is between to be considered.

– I Have a long temper, I really lose my nerves easily. The last time however, I got nervous, when I was many times explained, where the temperature in chocolate mass to keep the cast, and even the thermometer had been raised.


the Inspiration for the new konvehtiin might be a certain spice. Nordic gingerbread dough is, for example, served as inspiration for the winter season for gingerbread konvehtiin.

Scandinavian view, inter alia, the berries, although berry chocolates are not necessarily geneveläisen public's hottest favorites, and mustikatkin have to order from Finland.

– Here get just a bush of blueberries, and they're not at all the same taste. These dried blueberries are coming right fingers blue, he presents.

miriam's life is not just a job. At home waiting for a four-year Ilona , and miriam was doing nelipäiväistä weeks, as many a swiss mother, because on Wednesdays schools are closed. Finland shows the family at home the container sites and the curtains as well as the Finnish language in children's books, audio books and dvds.

Arnaud speaks a little Finnish, but the family home language is French. Miriam's relatives with Arnaud communicate in Finnish and English blends.


for a Long time miriam's plans so the return to Finland and undertaking establishment here. Flat time the thought returns to mind.

– Now, I've gradually begun to internalize, that hardly comes to visit.

And good in Switzerland has been: the Alps are close to the ski and hiking terrain, and the lake Geneva invites kajakoimaan the summer. Of course, the entrepreneur always dreams.

of course I dream that the company would go better. We have planned the second movement of the opening and covered terrace building movement in the backyard.

chocolatier's time to go. My day tomorrow will start again at half past six, so the bed has to be in the evening early. The couple's home in the folds of the motorcycle ride.

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