Our House

Fang arrived in France at 14, where her passion for creativity and gastronomy took shape. She chose the art of French pastry, graduated from Le Cordon Bleu in Paris in 2010, and then trained under chef Cyril Lignac.

The birth of a pastry house in Paris

An entrepreneur at heart, Fang opened her own pastry shop in 2012. L’Osmanthe became a place to express her personal approach to pastry: precise French technique, shaped by the scents and memories of her childhood in China.

Why L’Osmanthe?

The name grew out of a memory Fang shared in the film about the house. After hearing a guest on a programme describe her grandmother’s perfume as a taste of childhood, Fang asked herself the same question. Her answer led her back to her grandfather, who would gather osmanthus blossoms and bring them to her to scent her desserts.

For Fang, the Chinese character “桂” carries a deeply Chinese identity. It became the name of her pastry house and a symbol of the bond between her two cultures.

French classics, Asian flavours

At L’Osmanthe, French pastry classics meet aromas such as black sesame, lychee, rose, matcha and yuzu, depending on the creations on offer. Neither tradition is lost in the meeting; together they give the house its own voice.

An artisanal atelier in Paris’s 12th arrondissement

L’Osmanthe’s creations are made with fresh ingredients, with a preference for local producers and short supply chains. They can be ordered online and collected from the shop at 8 rue Tourneux, Paris 12th. Explore our individual pastries, our larger cakes, or come and meet the team at the atelier.