Very early on, I developed a passion for making pastries; I first attended a number of introductory classes in my native Brittany.
At the age of 15, I began my apprenticeship with Mr. Guillerm, the city of Brest’s finest pastry chef. For two years, he shaped my technique, chaperoned me like a father at contests and taught me how to “let time work its magic”.
After completing my military service, I worked in France’s largest pastry shop at the time, which was Peltier in Paris. I then acquired the techniques specific to breakfast pastries at the Dalloyau shop before spending 5 years at Fauchon’s.
In 1997, my wife and I set up our own shop in Montmartre. Since 2000, we’ve opened two other shops in this same district and a third on the rue de Seine.
I adore working with these techniques, the compositions, mixing and transforming the product. I feel rewarded in creating the perfect crust thickness.
I relish the action, I operate spontaneously in the moment, but that doesn’t stop me from changing perspectives and challenging my approach.
When I experiment with a new idea, I’m not only closely monitoring the starting point and final result, I’m observing the entire product evolution.