It was in Nimes (South of France), where I grew up as a child, that my interest for baking first started. Every weekend, I was the one bringing back with excitement the fresh baguettes and buttery croissants from the local bakery.
My passion for real bread and the complexity of making perfect croissants just amplified over the years. In 1994, I qualified as a baker at the National Institute of Boulangerie and Patisserie (Bread & Croissanterie).
From that time, my enthusiasm for mastering sourdough bread and pure butter croissants never stopped, learning from the old school artisan bakers.
We call them ‘les anciens’. (Forefathers)
Understanding how to achieve a more delicate texture with subtle flavours has lifted the beauty of baking to a noble science.
Through my precious journey, I became addicted to hand craft baking, replicating with respect the ancestral methods transmitted by my predecessors.