Christy Tania

Pastry chef

Pastry chef, owner of Glacé, Melbourne, & Les vergers Boiron Brand Ambassador


Christy Tania, aged only 32, seems to already have lived several lives. Born in Indonesia, she went to university in Singapore, where she worked for IBM until she was 23, then went to France to study at the ENSP, the country’s leading pastry school, worked with three-star chef Alain Ducasse and at the Ritz Hotel in Paris. Back in Singapore, she worked for three-star chef Guy Savoy before settling in Melbourne, where she was head chef at Om Nom, a dessert-only fine diner at the Adelphi Hotel, and as executive pastry chef at the Langham Hotel. In 2017, she opened Glacé in Windsor (a Melbourne neighborhood), which she defines as an “ice cream plus or petit goûter parlor” in a yellow submarine décor, inspired from her father’s love of the Beatles. She is developing a wide range of treats that cater to very different customers and their tastes, including 12 different gateaux and entremets, eight ice cream cakes and 12 ice creams, including winter flavors. Her favorite desserts are “fruit-based with character”, preferring lime to lemon or mandarin to orange because she believes they add an extra dimension. She also plays with different texture, including creamy vanilla, light sorbet and also crunchy ice cream. Her most popular dessert is Pavlova, with raspberry coulis, mango-passion sorbet, vanilla ice cream and baked meringue all in one scoop. She is working hard, with her business and life partner, to develop the business and train new chefs and to potentially open new shops in Australia and, ultimately, other countries, including Bali in her native Indonesia. Her values: do it once, but do it right if you’re a professional and stick to it if you’re training, starting with passion and being stubborn and ready to question yourself.


Her favorite words to describe Les vergers Boiron products: Consistency and Flexibility.


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Products used by Christy Tania