Chefs

I'm a professionally trained pastry chef and graduate of the Olivier Bajard International Confectionery School in France — one of Europe's most respected institutions for advanced pastry arts. I've also trained under World Pastry Cup champions and Meilleurs Ouvriers de France, including Patrick Casula and Quentin Bailly.

I know the real challenges working pastry chefs and home bakers face, so I've combined world-class technique with practical, kitchen-tested insight to build courses that actually get results. Maru courses give you the knowledge and skills to create freely — and confidently.

The author of the Kitchen Coffee Roasters project in Minsk and Vilnius together with his team opened the first brew bar in the history of Minsk. Mikhail was trained by Ida Steen (Coffee professional. Sensory scientist, CoffeeMind. Ph.D. candidate, CPH University, food science. ), creator of the course organoleptic analysis of coffee.

Studied with the 2018 World Barista Champion Agnieszka Rojewska. He was trained at Q-Grading by Gloria Pedroza, one of the most famous teachers in professional circles with a huge experience and baggage of knowledge (21 years in the coffee industry). Michael is a certified teacher of the SCA organization in the direction of Sensory Skill (organoleptic analysis).

He traveled around a lot of coffee shops around the globe from Australia to Iceland. Taught trainers at his barista school in Belarus. And simply loves and knows everything about coffee! 

Elena brings extensive hands-on experience in custom macaron and mousse dessert production. She has trained under leading pastry specialists and brings a deeply practical, production-oriented approach to every lesson — focused on results that are repeatable, scalable, and sellable.