With a sparkle in her eye, Bettina Pope lays out the ingredients for her gourmet desserts. Her delectable treats have a contemporary European flair, showcasing light, yet flavorful pastries that can only leave you smiling. Enjoy them with a cup of tea or coffee any time of the day to create a perfect moment.
Bettina grew up in Germany helping Mutti (mom) in the kitchen. As a young woman she moved on to live in Paris, France, where she broadened her love for the corner patisserie. A brief stay in Sussex, England, further exposed her to European baking traditions. Her family’s recipes, together with her experiences provided Bettina the inspiration to create her distinctive European desserts and pastries.
Thirty years ago, Bettina and her supportive husband, Mark (a Bay Area native), moved to America to raise their two boys only to find that the art of European baking was not nearly as accessible. The desserts found were too sweet and too heavy to enjoy. Having raised her family and concluded her successful career in private education, and after many trips to her family’s homes in Germany and France, Bettina set out to fulfill her dream.Taking her existing recipes, every dessert under the moon (hence the name La Lune Sucrée which translates to The Sweet Moon), she experimented with chocolates, fruits, nuts, flours and sweeteners to find the best combinations and signature flavors. After sharing her creations with friends and family and the resulting demand for more, Bettina decided to make her pastries available to everyone, and thus La Lune Sucrée was born.
Bettina is always striving for perfection. She took professional classes from and worked with 40 year pastry veteran, Chef Michael, at Sweet Caroline’s Bakery in Palm Harbor, Florida. Bettina spent the summer of 2011 in the Loire Valley region of France completing her apprenticeship with pastry chef Olivier Grimaud of “Aux Delices de Pierre” where desserts are not just another sweet treat but a masterpiece of beauty and skill.
Bettina also had the opportunity to experience a short apprenticeship in Tours at La Livre Tournois with Pastry Chef Jean Marie Soignier & Chocolatier Laurent Berger to learn more tricks of the trade.
Let Bettina share her treats with you and enjoy a sprinkle of sweet moon dust.