After completing a technological baccalaureate at the Paul Augier Hotel School in Nice, she confidently decided to focus on a hands-on apprenticeship in pastry. In 2011, she began learning the demanding craft of pastry at the renowned Michelin-starred establishment, Les Gorges de Pennafort, on the French Riviera, through an alternating training program. Upon earning her diploma, Oriane embarked on her pastry world tour. Her first stop was in Switzerland, at a luxury hotel on the shores of Lake Geneva. Next, she made an essential stop in Paris at the famous Café Pouchkine, where she was introduced to the art of sugar work and learned the importance of details in transforming each cake into a work of art. Her quest for human experiences and the desire to learn new techniques led her to Canada, London, and French Polynesia.