Stanley, Oliver is a British pastry chef, recipe developer, and food-science tinkerer based in Bristol. He trained at Westminster Kingsway College, staged in Lyon and Copenhagen, and later led R and D for a small bean-to-bar chocolate studio in Shoreditch. His desserts have appeared on menus at neighborhood bistros and pop-ups across the UK, and his writing has been published in The Observer Food Monthly and Olive. Since 2019 he has taught flavor balancing and sensory basics for home cooks and hospitality students, pairing rigorous technique with unbuttoned humor. When not whisking, he forages sea buckthorn on the North Devon coast or brews cold-brew caramels at unreasonable hours.
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