moom bookshop

Making and assembling a dessert is a journey. It’s a considered process, a visual translation of culinary thoughts, and a transformation of an idea to a 2D plan and finally a 3D reality. Most of us own a collection of recipe books and some of them are very familiar to us, part of our kitchen stapples even. But how do all the chefs come up with those recipes? What are their inspirations and how do they bring them to life?

“I want to teach people not only how to make my creations, but mainly to inspire them to create their own by learning to develop their own creative process” – Tal Spiegel

Spiegel’s professional career started in the graphic design world, graduating from one of the best design schools in Israel . However, after working for a few years in McCann Erickson advertising agency, as an art director and graphic designer, Spiegel decided it was time to combine his two passions – design & patisserie. He moved to Paris to complete his patisserie studies and become a «pastry chef designer». In his work combines the design codes he acquired over the years and applies them to the world of patisserie with an emphasis on colours, structure and composition.

Tal Spiegel, Chef pâtissier and Former Graphic Designer, committed to combining these 2 passions into his eye-catching creations, and inspire through his work, the creative processes of patisserie enthusiasts.

Nathanaël Djimbilth, french-congolese photographer. He fell in love with photography because it gets him to discover the beauty in everything and every person, their inner soul.