Balancing being a mother and working is a challenge most women must navigate, but doing both while opening a French patisserie requires even more flexibility. Drissilla David, head pastry chef and owner of Maison Des Lys discovered a way to combine her love for French pastries and her vegan lifestyle.
Born and raised in France, David initially came to New Zealand on a working visa with no life goal. After meeting her partner in Auckland and eventually travelling together, she settled in New Zealand and followed her dream of owning and operating a bakery. Her lack of formal training made getting a job in the restaurant industry difficult, so she worked admin while developing her passion on the side.
In 2019, David welcomed her first baby, deciding that she would launch her business during her maternity leave. Share found success selling her pastries at markets and officially resigned from her job, with her partner eventually following in her footsteps and leaving work to help the business. After a year of selling at the market, they leased a little store in Grey Lynn and gave themselves a more physical presence. Since then, she has expanded her business to two locations.
David expressed her joy in creating a plant-based French patisserie and filling a gap in the market for other like-minded individuals. When asked what the most rewarding aspect of her role was, she said connecting customers and building a relationship.
"The other rewarding moment is when people try our pastries and say they couldn't tell it's vegan or better than those with dairy and egg," proclaimed David. "It's always good to see their reactions."
Maison Des Lys uses unique combinations to mimic animal products, creating great alternatives for dozens of the most famous French pastries. Instead of using egg white to make a meringue, David whips potato protein to create a similar taste and texture.
"You don't need to go to pastry school to learn; there are resources at the library, on YouTube, and online classes," explained David. "Enjoy the process and keep practising; it took me many years to perfect our croissant recipe."
Managing business and family has been challenging for David. Still, her determination to be both a good mother and a successful business owner has pushed her to take new opportunities and chase her dream.
