My wife Caroline and I run three businesses in one.
She manages our shops and communications, with responsibility for keeping the team informed. I always listen closely to her advice regarding our Produits and clients’ wishes. We generate the ideas together.
I select my employees based on their desire to get fully involved in this trade.
I coordinate the tasks of a dozen staff:
– my head pastry chef is my right hand man, Mickaël Bolaingue (13 years of collaboration); he’s my eyes whenever I’m away and oversees all production stations. A chef like this only comes along once in a great while, with such loyalty, sincerity and continual dedication to improvement.
Without my team, I obviously couldn’t function; their passion for the trade shines in their eyes and they’ve built the reputation of the Arnaud Larher brand. I thank them warmly for their belief in me and my ideas.
Knowing that team members require six months of training to handle their station and gradually introduce their personal touch, I place considerable importance on knowledge transmission.
I was given a great head start during my training, without which I never could have opened my own business at the age of 24.
Awarded the distinction as one of France’s best pastry chefs, I make every effort possible to assist my team in their steps to become master pastry chefs.