Brigitte Brioche may be made from enriched dough, but she’s earned her place in the Jellycat Patisserie through hard work and dedication.

Starting out washing pots and serving customers, she worked her way up with determination, kindness, and the softest crumb in town. Now a talented sous chef, she works alongside Tarte Aux Citron and the Macaron triplets, pouring care and creativity into every swirl, fold, and glaze.

For Brigitte, baking is all about sharing joy, and she’ll always keep a seat waiting for you at the counter.