Dandylion teas are the creation of Francesca Booth, an irrepressible New Yorker (who has an Italian heritage thrown into the mix for extra pizzazz) and a classically trained patisserie chef.
Francesca has worked over 20 years in the Food and Beverage Industry as well as in American, European and Private kitchens. Her standards are to a Michelin standard having been educated and worked in premium atmospheres of Le Cordon Bleu, Paris; Brasserie Blanc, London. Manoir Aux Quat Saisons of the Relais et Chateaux Group with Raymond Blanc and Master Patisserie Chef Benoit Blin and Bar Boulud, Mandarin Oriental Group, Knightsbridge.
After leaving the industry kitchens behind Francesca started her own part time catering and patisserie company, while raising a young family. It was while active in this role Francesca combined her inherent love of good food and drink combined with her outright determination, lead to the creation of Dandylion.
The Dandylion brand stands for quality, heritage, and family. Her aim is to create products that become firm household favourites, and can be enjoyed during lazy, luxurious get-togethers or as an everyday indulgence.
Dandylion is a young business with big ambitions. Already we have hosted two pop up events with Mat Riley from Great British Bake Off, along with mentions in Tatler, GQ and Conde Nast Traveller.