I’m 26 years old, and baking has been part of my life for as long as I can remember.

When I was around 12, my neighbor was a baker, and every weekend I would spend my days at his bakery helping with whatever I could. I was fascinated by everything — the early mornings, the smell of bread coming out of the oven, and the rhythm of the work. Around the same time, my grandfather was a biscuit maker, so in a way it always felt like this craft was already somewhere in my blood.

At 15, I decided to follow that path seriously and began my formal training in northern France. I worked across pastry, bread baking, and chocolate making while earning both my CAP and my Brevet Professionnel. Those years taught me discipline, patience, and a deep respect for traditional craftsmanship.

One of my first major professional experiences was at L’Oustau de Baumanière, the three-Michelin-star restaurant in Provence. There, I had the opportunity to work on developing breads for the restaurant and created 17 original varieties, each with its own shape and flavor — including one made with scallop coral. It was an incredible place to learn how creativity and precision come together at the highest level.

After that experience, I moved to New York for the first time and worked in Manhattan’s Soho neighborhood. Living and working there allowed me to discover the unique energy of New York customers — curious, passionate, and always eager to discover something new. That experience opened my perspective and strengthened my desire to continue growing abroad.

Later, I joined the Hôtel du Cap-Eden-Roc, one of France’s most iconic palace hotels. There, I worked as Chef de Partie responsible for viennoiserie and breakfast production across the property’s four restaurants. My work focused on laminated doughs and pastry preparations — from croissants and breakfast pastries to pâte sucrée and puff pastry. It was a demanding environment that taught me a great deal about precision, consistency, and teamwork.

Now I’m preparing for a new chapter as I join La Bicyclette in Brooklyn. For me, it’s another opportunity to keep learning, creating, and sharing what I love through bread and pastry.

And in many ways, it still feels like the continuation of the same story that began in a small neighborhood bakery when I was twelve.