Chef Tourment d’Amour Bébé comes from the tiny, sunlit archipelago of Les Saintes, where sea breezes curl through the narrow streets and the scent of coconut jam drifts from every family kitchen. She is a keeper of one of Guadeloupe’s most beloved sweets — tourment d’amour, the Saintoise tart whose name means love’s torment. In her hands, the dessert becomes a soft story of longing and devotion layered inside a golden shell.

Bébé’s apron is stitched with little hearts, waves, and bright Saintoise colors, carrying the spirit of the islands with her everywhere she goes. Her pastries are as tender as they are flavorful: buttery crusts, gently spiced sponge, and glowing coconut confiture at the center. She believes that every tart holds a piece of island memory, a whisper of old songs, and the comfort of home.

In her kitchen, joy and nostalgia blend like sugar in warm jam. Guests leave with full hearts, a slice of sweetness, and the feeling that they’ve been wrapped in the embrace of Guadeloupe itself.