Doce de la Cour offers gourmet brigadeiros made with the finest ingredients and blends of the best belgian chocolats. All sweets are artisanal, freshly made to order and rolled by hand, one by one. Passionate about the craft of pastry since childhood, patissier Alexander de la Cour graduated from the prestigious Cordon Bleu institute in 2007 and has worked in renowed kitchens such as the Lanesborough hotel, Mark Hix's Hix Restaurant, Ch*****ne and Caviar bar and Galvin Bistrot de Luxe, ran by the Galvin Brothers. In early 2014 he moved to Rio de Janeiro and fell in love with the nation's sweetheart, the brigadeiro. After months of research, he perfected his recipe and created exclusive flavours, launching then Doce de la Cour London.
