Artisan bakery and gastronomy
I discovered the art of baking at the family store, firstly in Normandy, my place of birth, then in the Paris region. I watched the careful techniques, breathed in the aromas and learned everything about traditional expertise, passed on from father to son. I am a 4th generation baker.
I joined the Ferrandi culinary school in Paris and earned a diploma in baking at Grands Moulins de Paris. This thorough training, traditional expertise and my passion for bread and pastries opened the doors of gourmet establishments (L’Arpège with Alain Passard and Lucas Carton with Alain Senderens). An important experience which inspired me to create desserts made with ingredients used by chefs in the kitchen, and which convinced me that bread is a gourmet and subtle accompaniment which belongs in any meal…
My travels, my inspirations
Passionate about bread, viennoiseries and pastries, I love to share and exchange ideas about these gourmet dishes. Following my experience in the kitchens of gourmet establishments, I travelled to various countries, to pass on French expertise and discover local methods, new ingredients, recipes from elsewhere and local flavours. From Morocco, Romania and Russia, I returned with my head full of ideas, which now inspire my recipes...
Passing on knowledge and discoveries
I love to share, like sharing a good bread with friends or viennoiseries with your family, so I decided to pass on these experiences by becoming an adviser to professionals and a trainer at the Paris baking school, writing recipe books and hosting TV shows, to help as many people as possible to discover baking and patisserie. I travelled around France for the show La Meilleure Boulangerie de France, meeting artisan bakers. An adventure full of encounters, passion and sharing which I loved!
Our stores, our universe
Continuously expanding, we have several dozen stores around the world. From France to Asia, passing through South America or North Africa, you'll find our French classics and also discover local creations made with ingredients unique to each country. Because opening abroad also means opening up to the world. I share with you my passion for bread, pastries, viennoiseries, savory dishes, and in some countries, a complete dining offer.
At the heart of our stores, in France and across the globe, each bread, pastry, and viennoiserie tells a story: one of my encounters, exchanges, sharing, and boldness...
Today, find us on the docks of Gare Montparnasse as well as at Paris Charles de Gaulle Airport, and soon throughout France.
