Food
My project consists in enhancing the value of products from the African soil through pastry.
I am planning on generating revenus both by acting like a private chef but also by hosting ponctual events in corporations, hotels…
The problem is an erroneous perception of African gastronomy as being too fatty and not very modern.
This involves deconstructing traditional pastries to give them a new life at the crossroads of two identities.
Mory Sacko, a chef who earned stars from the Michelin Guide Chef Moos who is really talented and also do pastries with African inspiration
Fresh pastries with modern visual and balanced and sharp flavors
Modernity, healthiness, storytelling, sharing
My project is at its beginning. I had the chance to host 2 events in corporations and also I share my creation on Instagram (Maison Abéné). I need today the advice of a mentor to scale up but also investors to have the financial leverage to bring this project to a new dimension.
My customer is curious, wants to know more about the world and eat good products
Sales strategy will mainly go through communication on social network
