Our story began in a quiet kitchen in Stockholm.
Anovox Patisserie was founded in 2018 by pastry chef Lena Vinter. From the first rye-flour tart to our current global classroom, we have always believed calm hands make the finest cakes.
Explore our coursesOur mission
We teach precise Scandinavian baking with patience and clarity. Every student learns to measure, fold, and finish with quiet confidence.
Core values
- Simplicity — fewer steps, clearer flavors
- Precision — every gram and minute matters
- Warmth — calm teaching that respects each learner
- Heritage — recipes passed through Nordic generations
Meet the team
Trained in Copenhagen and Paris, Lena has taught more than 4,800 students the art of laminated dough.
Former head baker at a Michelin-starred restaurant in Oslo, Erik focuses on temperature control and timing.
Sigrid shapes every course to ensure calm progression from beginner tarts to professional entremets.
Our approach
We run small live sessions in the early morning hours. Students receive the exact tools and measured ingredients before class so every moment can stay focused on technique and presence.
Speak with our team