baking is sharing.
Real fermentation. Clean ingredients. Smart Scale.
NICOLAS NAYENER
French Master Baker and R&D Manager, working at the intersection of baking science, craftsmanship, and real production.
I help bakeries solve their most complex challenges, I teach the craft to those who want to master it, and every Thursday I’m back at the bench baking croissants by hand with Bakers Lake Bread Co.
From croissant lover to Master Baker.
consulting services
Whether you’re opening your first bakery, refining an existing product, or looking to train your team, I’m here to help.
Drawing on my experience as a French Master Baker, R&D Manager, and product developer, I offer practical, hands-on solutions tailored to your business. Every consultation is focused on one goal: helping you produce better products with greater confidence and consistency.
- TECHI-CALL™ : One hour, one problem, one clear answer.
- ON-SITE ASSISTANCE : I come and work the line with you.
- MASTERCLASSES : Private or team training.
01 — System diagnosis
I audit your full process, from flour spec to final proof, and identify exactly where quality and margin are leaking.
02 — Product development
New products, reformulations, clean-label conversions — designed to run on your existing equipment.
03 — Shelf-life & clean label
Extended freshness through fermentation and natural processes. No additives you’d have to hide from your customers.
04 — Team training
I don’t just fix the system. I train your team to run it, troubleshoot it, and own it.
Bakers Lake BreadCo
Authentic French viennoiserie, without the bakery. The greatest thing a baker can create isn’t a product—it’s a moment of kindness.
Find us every Thursday at the farmers market — fresh croissants, pain au chocolat, and French viennoiserie made that morning by a Master Baker. But Bakers Lake BreadCo is also here for cafés, restaurants, and specialty retailers who want to serve authentic French pastries without a pastry team. Ready-to-bake or freshly delivered, we bring real fermentation and real butter to your kitchen, on your schedule.
ressources
I believe that great baking begins with sharing knowledge. Because baking isn’t just about following recipes, it’s about understanding “La Boulangerie”.
Ideas, techniques, and lessons I’ve gathered throughout my journey, from artisan bakeries in France to research and development projects and the day-to-day work at Bakers Lake BreadCo.
giving back
Bread built this life. Sharing it is the point.
Baking gave me a craft, a career and a community. Giving back isn’t a side project — it’s part of how I work. Through Bakers Lake and personal initiatives, I support local causes, food access programmes, and young bakers finding their way into the trade.
