Founder of L’Adresse Pastry School in Marseille, France
Chef Anne Fossati
Chef Anne Fossati embodies a contemporary vision of French pastry that combines technical rigor, creativity, and thoughtful innovation.
A graduate of the CAP Pâtissier (professional French pastry certificate), she has built a solid foundation in the great classics of French pastry, mastering essential techniques, precision, and structure that define professional craftsmanship.
Beyond traditional pastry, Anne has progressively developed a distinctive expertise in alternative baking.
Her work focuses on reducing sugar levels while preserving intensity of flavor and elegance of texture.
She also creates refined recipes that are fully plant-based or gluten-free, always guided by the same ambition: delivering pastries that are balanced, expressive, and deeply satisfying, without compromise on taste or aesthetics.
Anne’s approach is highly sensory, and technique driven.
The recipes and methods she teaches are designed to reveal the true character of ingredients, emphasizing natural flavors, controlled sweetness, and carefully calibrated textures.
Each creation reflects a search for harmony, where pleasure, lightness, and precision coexist.
She is the founder of L’Adresse, a fine pastry workshop based in Marseille. Conceived as a place of exchange and transmission, L’Adresse hosts both Anne’s own classes and sessions led by guest chefs, fostering dialogue between different pastry styles and philosophies.
The workshop has become a reference point for amateurs and professionals seeking a more conscious, modern approach to pastry.
Today, Chef Anne Fossati’s work is centered on sharing knowledge and empowering others through teaching.
Her classes are designed as welcoming, hands-on experiences, where technical excellence meets generosity and accessibility.
Through her collaboration with Pâtisserie Mon Amour, she brings a refined yet inclusive vision of French pastry to an international audience, highlighting a new generation of chefs who reconcile tradition, innovation, and responsible indulgence.