Nice to meet you
I started to be a baker more than 10 years ago, I’ve been trained by the bests chefs in France, braved many storms in order to excel and innovate in the baking industry.
Now as a Master Baker in the United States of America, I’m happy to share my knowledges with the aim of making you a talented chef.
Why am I doing this ? Simply because i’m so passionate and I want to create a strong connection with those who supports me in my trip.
Chapter 1 : Wake-up call
Back in 2013, I will remember all my life that Sunday morning, waking up with an ardent desire of a croissant. I was passing a degree in Marketing & Accounting at Rosemont College, in Montreal, Canada at the time.
I decided then to walk along the streets, having a hard time to find a traditional artisan bakery that I used to find back in France. Croissant quest done, on my way back home I had only one thing in mind : making good croissants in North America would be a recipe of success.
Chapter 2 : life changing
I came back in France, finished my marketing program and started to apply to The French Baking School of Aurillac, chaired by Christian Vabret, Meilleur Ouvrier de France 1986 (Best Craftsmen of France).
I started my baking experience, 6 intense months, the first couple woke-up at 3am were kind of difficult, I’m not going to lie. But finally learning to work with my hands, creating food from scratch…
All of this was the best feeling of accomplishment I’ve ever had. Every new day was one step closer to my dream. After these 6 months, I successfully passed my first degree : Certificat d’Aptitude Professionnelle.
That’s official, I was a Baker ! I couldn’t believe it. But that was only the first step of a long journey….
Chapter 3 : Intense Learning
I pursued my apprenticeship in order to enhance my skills.
That was probably the hardest part of my life. The working pace was intense, double shifts everyday, 2 days off per months, 80 hours a week, working on weekends and holidays.. I used to hate the Christmas holiday season..
Eventually the hard work paid off, I ended up being valedictorian this year (2017). And won a regional Bread contest at « La Foire Gastronomique » in Dijon, France.
One step closer to North America ! My secrets ? Picking the best teachers and mentors:
- Sebastien Chevallier, M.O.F. 2011.
- Alexandre Figard, Baking French Champion 2011,
I continued my learning trip two more years and passed my Master Degree with the highest result of the promotion. I knew that this was going to be my free-pass for North America.
I had to shape thousands and thousands of baguettes by hand before reaching the consistency above.
Chapter 4 : New challenges
It took one message on Instagram and a whole year dealing with the American embassy to prepare all the documents for my transition from Europe to America. And that’s it… not to mention all the efforts put for creating this opportunity.
From the kid craving for a croissant on a Sunday morning to a Baker in the United States of America, 7 years of dedication later, here I am, I made it!
Now It’s been two years I’m having the pleasure to develop this website in order to share my knowledges as much as I can and in addition, I’m spending some of my free time sharing my passion with kids.
Looking forward to see what tomorrow may bring…
Dear friends, thanks for reading me, Don’t forget to subscribe to my Newsletter for more updates!
Chapter 3 : Intense learning
I could have stopped my learning there, but I pursued my apprenticeship in order to enhance my skills.
That was a difficult part of my life. The working pace was intense, double shifts everyday, 2 days off a month, 80 hours a week, working on weekends and holidays.. Yeah.. I used to hate Christmas season..
That hard work paid off, I ended up being valedictorian this year (2017). And won a regional Bread contest.
One step closer to North America ! My secrets ? Picking the best teachers :
I was working in Alexandre Figard‘s bakery, Baking French Champion 2011, and my teacher at school was Sebastien Chevallier, M.O.F. 2011.
I continued my learning trip two more years and passed my Master’s degree and ended up being Valedictorian again. I knew that was going to be my free-pass for North America.
Chapter 4 : New challenges
It took one message on Instagram and a whole year dealing with the American embassy to prepare all the documents for my transition from Europe to America. And that’s it… not to mention all the efforts put for creating this opportunity.
From the kid craving for a croissant on a Sunday morning to a Baker in the United States of America, 7 years of dedication later, here I am, I made it!
Now It’s been two years I’m having the pleasure to develop this website in order to share my knowledges as much as I can and in addition, I’m spending some of my free time sharing my passion with kids.
Looking forward to see what tomorrow may bring…
Dear friends, thanks for reading me,
See you around !