WHITNEY YIP
Whitney自少立志成為甜點師，完成營養學學位之後，負笈瑞士鑽研甜點以及朱古力製作，並曾於瑞士米芝蓮星級餐廳工作。
回港之後，Whitney創立甜點及朱古力品牌Les Petits Fours，並同時成為烘焙導師，並取得IICCT二級朱古力品鑑師資格。2018年，Les Petits Fours旗下成立本地極少數原豆朱古力（Bean-to-bar）品牌Gamma Craft Chocolate，致力呈現可可原始風味，並且加入本地元素，創造嶄新甜品及朱古力體驗。
Les Petits Fours 聯同Gamma Craft Chocolate 連續兩年（2019年及2020年）於世界朱古力大賽勝出，共獲16項大獎。
Whitney Yip has developed her interest in dessert-making since her childhood. Upon finishing her degree in nutrition, she pursued her study in pastry and chocolate art in switzerland and had trained herself to be a professional pastry chef at a michelin-starred restaurant.
Having returned to hong kong, Whitney kickstarted her own brand Les Petits Four and became an IICCT qualified chocolate taster. In 2018, Whitney founded Gamma Craft Chocolate, a bean-to-bar chocolate brand rarely seen in Hong Kong.
Les Petits Fours & Gamma Craft Chocolate have won 16 awards at the International chocolate awards in the past two consecutive years.
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原豆朱古力
Bean-to-Bar
企業／團體接洽
Corporate Offers
媒體報道
Press
重溫媒體報道及教學，
傳承甜品及朱古力知識。
feel free to review our
interviews & sharing sessions
in the press.
純素
Vegan
我們亦有提供純素甜品及朱古力產品，
茹素人士同樣能夠感受手工甜品滋味。
we produce dairy-free
cakes & Chocolates.
suitable for vegans.
原材料
Ingredients
採用高品質材料，
包括可可豆及蔗糖等原材料。
We use ingredients of premium quality, including cacaos, raw cane sugar, etc.
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提供多元化體驗課或示範課，
為你重視的員工或學生安排工餘或課餘活動，凝聚團結力。我們亦樂意為你的團隊製作節慶或活動禮品。
to help strengthen solidarity, We are happy to offer baking classes or demonstrations. We are also pleased to prepare corporate gifts for your teams and clients.
得獎品牌Gamma Craft Chocolate，
從產地搜羅高質可可豆，
致力呈現產地風味及朱古力職人精神，
開啟精品朱古力的大門。
Our award-winning Bean-to-bar chocolate brand sources premium cacao from producing regions, presenting to you the terroirs and craftsmanship of chocolate, leading you to world of fine chocolate.
工作室
OUR WORKSHOP
我們於荔枝角教室提供烘焙及朱古力課程，教授各種甜品技巧同知識，詳情可點擊此處。
We offers baking and chocolate classes at our Lai CHi Kok Workshop, assisting you to master a wide range of skills and techniques in dessert-making. please click here for further details