Adina Biguine was born in Kyrgyzstan, but spent more than half of her life in Prague. She originally came to the Czech capital to study at the Faculty of Humanities, but instead of psychology, she decided to pursue the art of pastry making. Today she is an executive pastry chef at Prague’s Café Milléme which has become known for its wide variety of international flavour fusions, mixing all sorts of unusual ingredients, from yuzu lemon, matcha tea and wasabi to blueberries and saffron. I met with Adina to discuss her life and work and I started by asking her when she first visited Prague: