Aurélie Collomb Clerc is from Manigod, in Haute-Savoie, France. She began studying pastry in 2009 and trained with Cédric Perret, at the Château des Avenières, where she developed her vision of fine and balanced pastry.
In 2016 she joined chef Emmanuel Renaut's team to work at Flocons de Sel, awarded three Michelin stars. In 2021, chef Aurélie Collomb-Clerc won the Pastry Chef of the Year award from Le Chef magazine.
She imagines her cakes made from local Savoyard products: wild plants such as gentian or macerated fir trees accompany her creativity.