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However, it was his meeting with Mr. Bernard Andrieux, the owner of la Maison Fink at the time, that would turn everything on its head for him and engender a love for chocolate.
He would continue his studies with a vocational diploma, including a complementary course in chocolate making.
In 2005, he was hired in Paris by one of the best patisseries in Saint-Germain-des-Prés, that of Gérard Mulot, in which he climbed all the rungs of the ladder.
Several years later, he had the opportunity to return home and take over from his apprenticeship managers.
Today having been at the head of the Fink patisseries for more than 10 years, he is pleased to be able to pass on his passion to his apprentices.
Congratulations to Xavier Berger who has just passed the demanding MOF tests and is now one of the Meilleurs Ouvriers de France Chocolatiers Confiseurs. Congratulations to him!
Discover Pierre Hermé’s new book, Toutes les saveurs de la vie. The odyssey of a pastry genius. The "best pastry chef in the world" shares the story of the major stages of his life and the keys to his success. He makes discover his travels and his many meetings with producers and artists who inspired him.
The entire pastry family is in mourning since the death of Franck Fresson. Admired for his talent and skill, he will continue to inspire his peers and younger generations for a long time to come.