Trained as a chef, Gaël Redouté is now a key player in the Breton pastry and chocolate industry.
After working with famous establishments such as Bernard Loiseau, Jean-Michel Lorain, Christophe Roussel, Thierry Hafnaoui and Thermes Marins de Saint-Malo, he opened his first workshop-boutique in Dinan in 2010, before expanding his expertise to Saint-Malo and then Dol-de-Bretagne.
Particularly committed to passing on his skills, he trains young talents each year: in 2023, Théo Levavaseur was named MAF Pâtisserie (Best Apprentice in France Pâtisserie); in 2024, Guillaume Subtil and Tom Gandon finished 2nd in Pâtisserie and Chocolaterie categories. These young people are always present in the company and embody its future.
With his wife Antonina and a team of about twenty employees, he works to develop a high-quality, creative and committed patisserie, using only carefully selected ingredients: local, seasonal and of the very highest quality.
