After receiving his diploma, Patrick DOUCET started his career in the domain of Research and Development in the baking sector.
Strong from this experience, where he learned the meaning of the word rigor and sharpened his sense of creativity, he left the laboratories to discover the world and become an international consultant.
He launched and developed a number of boutiques on 5 continents for a number of big hotel groups. He trains the future bakers of tomorrow at the “Harvard of the discipline,” The French Pastry School of Chicago.
Upholder of the french baking tradition, Patrick DOUCET has spent more than 25 years decrypting the language of bread.
- His requirement : select the best ingredients to refine them
- His ambition : create authentic products to charm our senses
- His philosophy : Put his expertise to use to perfect the product