From Le Cordon Bleu to Cookies: Building a Business One Batch at a Time

Talulah Dempsey is perfecting her patisserie and building a sweet business, one batch at a time, with Talula’s Kitchen. From decadent desserts to restaurant recommendations, the Le Cordon Bleu grad, who happens to be the daughter of Dr. McDreamy (aka Hollywood icon Patrick Dempsey), dished with us on everything from baking kits to kitchen scales and vanilla bean icing. Welcome to Taulula’s Kitchen!

How did you discover your passion for patisserie?

I’ve always loved spending time in the kitchen, experimenting with different desserts from a young age. My passion truly ignited when my grandmother gifted me a baking kit filled with everything I needed to make cupcakes. I was eight years old and I became so excited that I made cupcakes every day for the next 12 days, until I ran out of supplies.

Congratulations on Talula’s Kitchen. Tell us all about it!

Talula’s Kitchen was born from an idea I had while jet-lagged in Italy, just before starting my second program at Le Cordon Bleu in London in 2023. I wanted to turn my passion for baking into a business, creating desserts that bring joy to others. After lots of trial and error, I developed a small, curated menu of pastries — all handmade from the freshest ingredients — designed for events, gifts and fun treats. I’m excited to be expanding the business and will be announcing new additions at the beginning of the new year.

You studied at Le Cordon Bleu and worked in the kitchen of famed restaurant Gucci Osteria in Beverly Hills. What are some lessons you’ve taken with you?

Both experiences were incredible, but completely different. I studied at both the Paris and London campuses of Le Cordon Bleu, and each offered its own unique challenges. My time in Paris was more stressful, as I had no prior culinary training and had applied on a whim. However, despite the challenges, I knew I had made the right decision. I learned so much and feel incredibly grateful for the opportunity to be taught by such talented and patient chefs. Working at Gucci Osteria was equally amazing. I had the privilege of being part of an exceptional team that made every day feel rewarding. The environment was highly professional, giving me insight into the intricate workings of a Michelin-star restaurant and showing me just how crucial each component of a dish is. Some key lessons I’ve carried with me are the importance of planning ahead — specifically following the concept of mise en place, ensuring everything is organized before starting to bake. I’ve also learned to embrace constructive criticism from clients or other professionals, as it can lead to improvements and offer new perspectives I might not have seen on my own.

If you could envision the future of Talula’s Kitchen, what might it look like?

This is a tough question because I have so many ideas and directions I’m excited to explore. In the future, I’d love to publish a cookbook, create a mini cooking series, and make Talula’s Kitchen products accessible worldwide.

You give some great restaurant recommendations on the website. Do you have a favorite in a favorite city? And what are you ordering for the perfect meal there?
Mimi’s in Coogee, Australia. It is phenomenal! I recommend starting with their delicious sourdough and sour cream butter, followed by the zucchini tartlets, toasted cheese, bluefin toro, iced vegetables with sesame dip, and shoestring chips. Their dessert menu is a must-try. It’s seasonal, but the banana soufflé I had was absolutely to die for. I loved it so much that I recreated the recipe from scratch so I could enjoy it back home in LA.

What is your very favorite thing to make or bake?

I’d say my raspberry almond tartlets. I find the process of lining the tartlet molds really therapeutic. And I love how everything comes together, especially when I top them with raspberries and fresh flowers.

What excites you the most about creating delicious things for Talula’s Kitchen?

The potential to make both people’s bellies and souls happy. There’s nothing more fulfilling than seeing others enjoy my food. It brings me so much satisfaction to know that I can create something that brings joy to their day.

Do you have a tip or trick you can share with us baking novices?

Invest in a kitchen scale. While measuring cups are convenient, using a scale ensures consistent results every time. Precision is key in baking, and a scale makes a noticeable difference in the final product. Plus, it adds a professional touch to your process.

If you could bake for one person, who would that be? And what would you make them?
I would bake a cake for my grandmother, who has always supported my love for baking, even when it meant eating a burned cookie (or ten). I’d make her a dense, layered white wedding cake filled with homemade raspberry compote and vanilla bean custard, topped with a rich, fluffy vanilla buttercream. To finish, I’d decorate it with fresh, colorful flowers.

Last question. Cookie or cake?

Cookie all the way!