Saïd M’Dahoma
PASTRY CHEF, MEDIA PERSONALITY, BUSINESS OWNER & EDUCATOR, NEUROSCIENCE PHD
Meet Saïd (Sa-eed) M’Dahoma, the visionary French-Comorian pastry chef and founder of The Pastry Nerd, weaving a tapestry of flavor and culture in the heart of Calgary. A scientist turned culinary virtuoso, Saïd’s journey from the laboratories of Paris to the bustling kitchens of Canada is as inspiring as it is delicious.
After earning his PhD in Neuroscience, Saïd’s pursuit of knowledge led him across continents and he found solace in the memories of French and Comorian cuisine that lingered from his upbringing. Fueled by nostalgia and a relentless curiosity, Saïd embarked on a culinary odyssey, teaching himself the art of cooking and baking with a fervor unmatched.
Dedicated to perfecting the craft of pastry-making he infuses with spices and flavors of his heritage and his creations are a symphony of taste, blending French sophistication with Comorian soul. With The Pastry Nerd, Saïd invites enthusiasts into his world of sweet delights, sharing simplified French pastry recipes through his blog, social media channels, and captivating TV appearances on CBC Mordu and CTV’s The Good Stuff with Mary Berg.
Through online classes and courses tailored for amateur bakers, he empowers others to embark on their own baking journeys, spreading the joy of French patisserie to homes around the globe. He was named 1 of 20 Compelling Calgarians: 20 remarkable people to watch for in 2025 and was recently a finalist on the Canada Reads panel championing the book Dandelion.
Saïd’s culinary prowess hasn’t gone unnoticed, earning him accolades such as The Foodie of the Year in Western Canada in 2021 and a coveted spot as a judge at CBC radio. In interviews, he inspires with his story of courageously pursuing passion over convention, urging us all to find fulfillment in the pursuits that ignite our souls. From indulgent eclairs to flaky croissants, Saïd invites you to savor the flavors of France, one delectable bite at a time, while discovering the small joys that come from following your heart.
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Saïd advanced to the Canada Reads finale on CBC BOOKS and to champion Jamie’s book “Dandelion”.
Saïd makes Ina Garten’s viral Brownie Pudding as well as a luscious Chocolate Pistachio Millefeuille as a nod to the viral Dubai Chocolate.
SaÏd shares an ultra-creamy crème brûlée packed with rich vanilla flavour, no double boiler, no vanilla beans required.
On December 20, Saïd announced a pop-up for The Pastry Nerd cream puffs at Calgary’s Paradigm Spark.
SaÏd recreated the stunning Brazilian-style carrot cake from The Great Canadian Baking show, complete with glossy chocolate glaze and intricate decorations.
Baking just got Olympic-level! Saïd teamed up with Olympic swimming champ @macnmagg to whip up a fun dessert featuring cream puffs and raspberry cheesecake ice cream.
On @avec_wanda’s podcast, Said shared thoughts on resilience, the link between science and pastry, passing down techniques, and trusting your inner voice.
Saïd hosted a fun ice cream pop-up at @eightouncecoffee in Calgary with @lari_laroo from @sunshine.icecream.yyc!
Saïd shares his personal journey of embracing his French, Comorian, and Canadian roots on The Newcomers Podcast!
SaÏd shows how to make these dreamy, cream-filled brioche buns using the Ooni "Halo Pro Spiral Mixer"
Saïd shares her recipe for Tropezian Tart at Mordu! Soft dough and creamy filling come together for a bite of pure happiness.
Saïd shares his top three favorite books on CBC Books!
Saïd shows the simple steps to making his silky smooth Vanilla Crème Brûlée from scratch.
This prestigious annual list honours trailblazers and visionaries shaping Calgary’s future across various fields.
Saïd is introducing a decadent, melt-in-your-mouth chocolate financier at Mordu!
Saïd presents the irresistible Chocolate Molten Lava Cake. Pure decadence in every bite!
Saïd tells The Good Stuff all about the holiday specials at Otie's in Calgary! If you’re in Calgary, you won’t want to miss these seasonal delights!
"The Pastry Nerd" is a French-Comorian - but wait, what does that mean?
Conversation with Entrepreneurs, a podcast that highlights the experiences of Black entrepreneurs in Alberta.
Discover more about Saïd's unique background and meet this fresh Mordu contributor as he shares his top dessert recipes!
Saïd shares his recipe for Soufflé aux pistaches
Saïd shares his recipe for Choux craquelins au chocolat
Saïd shares his recipe for Tarte à la poire et aux amandes
Saïd shares his recipe forVerrines à la vanille et aux pommes caramélisées!
Saïd shares his recipe for Bouchées au chocolat au lait, aux pistaches et aux amandes!
Saïd shares his recipe for vanilla millefeuille!
The neuroscientist-turned-pastry chef is making the fine art of French baking more approachable with online instruction.
The neuroscientist-turned-pastry chef is making the fine art of French baking more approachable with online instruction.
Saïd shares how his passion for baking shifted his career from neuroscience to becoming a full-time baker and instructor.
Chef Said joins us today all the way from Calgary to demonstrate his passions for French pastries by cooking this absolutely delicious cherry clafoutis.
Sharing the easiest (and most delicious) custard chocolate mousse recipe! 🍫
Anova foodnerd Saïd M'Dahoma calls Pots de Crème easy, delicious French desserts that are creamy and light, with no flour or starch needed!