Brigitte OhlsenSince 2017
Pastry chef, food writer, and the person behind every recipe, technique breakdown, and flour-dusted opinion published on Tableandplate.
The work behind the writing
Brigitte spent her early career working in restaurant kitchens across Melbourne, Lyon, and Copenhagen before narrowing her focus to pastry and fermented doughs. She trained under two classically trained pastry chefs before running her own production kitchen from 2014 to 2019, where she developed a particular fixation on laminated doughs, long-ferment sourdough, and the chemistry of sugar work.
Tableandplate grew out of a habit of writing down what went wrong. Most baking failures are predictable once you understand why they happen - and that gap between knowing the recipe and understanding the process is what this publication tries to close. The writing here is not about inspiration. It is about the mechanics of dough, heat, and time.
Brigitte currently bakes from a small studio in regional Victoria, tests every recipe at least three times before publishing, and contributes occasionally to food media on topics ranging from sourdough starter maintenance to the physics of caramel. She holds a Certificate IV in Patisserie and has completed additional coursework in food science at the University of Melbourne.
What this publication covers - and what it does not
Covered in depth
- Laminated dough technique - croissant, danish, kouign-amann
- Sourdough fermentation and starter management
- Sugar stages, caramel chemistry, and confectionery
- Tart shells, blind baking, and pastry cream ratios
- Choux pastry troubleshooting and piping consistency
Outside this publication's scope
- Broad home cooking outside baking and pastry
- Product reviews or sponsored ingredient content
- Quick-fix recipes designed for speed over quality
- Nutritional guidance or dietary prescriptions
- Restaurant reviews and dining commentary
Lamination
Production
340+
Recipes documented
A working history
First professional kitchen, Melbourne
Began as a commis pastry cook at a CBD restaurant, working under head pastry chef Nadja Veltri. Learned the discipline of mise en place and the basics of plated dessert construction under pressure.
Stage in Lyon, France
Completed a four-month stage at a traditional patisserie in Lyon, focusing on viennoiserie and classical French cake construction. Returned to Australia with a deeper understanding of fermented dough behaviour in humid conditions.
Production kitchen, regional Victoria
Opened a small wholesale pastry operation supplying cafes in the Macedon Ranges. Ran daily production of croissants, tarts, and seasonal cakes for three years, which forced a rigorous approach to recipe consistency and batch scaling.
Tableandplate launched
Started the publication as a place to document technique failures and fixes. Early posts focused on sourdough starter troubleshooting and the variables that affect croissant lamination. Readership grew steadily through word of mouth in baking communities.
Food science coursework, University of Melbourne
Completed part-time coursework in food chemistry and ingredient functionality. Applied that knowledge directly to a series of articles on gluten development, starch gelatinisation, and the role of emulsifiers in pastry texture.