Pastry Chef Craig Alibone introduces his first patisserie to the growing city of Bodø. Craig’s aim is to provide the highest quality cakes and chocolate for all occasions. Each piece is individually handmade to ensure great results.
After completing his chef education in England, Craig proceeded to study and work in France, before moving to Norway where he now resides.
During his time in France he studied at Ecole Nationale Supérieure de Pâtisserie in Yssingeux, where he was taught by some of the world’s greatest pastry chefs, such as Bruno Moncudiol, Sébastien Serveux and Jean Marc Guillot. The school is owned by Alain Ducasse and Yves Thuriès and has become world renowned.
Craig takes great pride in delivering absolute supreme confectionary, and he continuously experiments with new flavours, textures, and designs for plated desserts,entremets and confectionary.
Craig is an ambassador for Valrhona Chocolate