Ori Hellerstein’s graduated as a chef at the renowned French cookery school, Le Cordon Bleu. Highly skilled with extensive experience, Ori joined Galvin at Windows, a Michelin star restaurant in London, where he worked as a pastry chef specialising in breads, cakes and petit fours. After several years of working as a pastry chef in London, Ori settled in the Cotswolds, England, with his family. Here he set up a bakery school and started his first food business, selling breads and confectionery locally.
Ori is known as The Artisan Baker in his home town - a name taken from the title of his book, where he shares the secrets behind his mouth-watering recipes inspired by his culinary travels across the world.
As demand for his confectionery soared, it was time for Ori to establish his own brand of hand-crafted truffles. Named after his wife, Costèllo + Hellerstein was launched.
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