About

A trained viennoiserie and pastry chef, I spent several years refining my lamination and viennoiserie techniques in professional pastry kitchens before sharing my expertise.

Today, as a consultant and trainer, I support bakeries, pastry shops and production teams in improving consistency, quality and technical mastery.

Awards

🏅 Finalist — French National Best Butter Croissant Competition 2025
Representing the Occitanie region.
October 2025

🥇 Best Butter Croissant — Occitanie Region 2025
First prize in the regional competition.
March 2025

🥇 Best Butter Croissant — Hérault 2025
First prize in the departmental competition.
September 2024

🥇 Best Almond Galette — Hérault 2023
First prize in the departmental competition.
2023

🥇 Best Butter Croissant — Hérault 2023
First prize in the departmental competition.
2023

Professional Experience

Maison Frédéric Gamet — Viennoiserie and Pastry Chef (2021–2026)
La Boulangerie Mas Saint Pierre — Pastry Chef (2020–2021)
Au Péché Mignon — Viennoiserie and Pastry Chef (2017–2020)
Le Petit Duc, Versailles — Pastry Chef (2015–2016)

Education

CAP in Pastry — FERRANDI Paris (2012–2014)
CAP in Chocolate Making — EPMT, Paris School of Hospitality and Culinary Arts (2014–2015)