He perfected his baking skills for over a decade in France, before moving to London in 1999 to gain further expertise at Terence Conran’s Le Pont de la Tour.

He went on to work for The Capital Group, and it was here that top chefs heard a new baker was in town, one who had not only mastered traditional techniques but had refined them by incorporating innovative methods and creative processes.

With superb ingredient knowledge, originality in shaping and moulding as well as thorough experience in first-class European establishments, Thierry has the savoir-fair required to meet the demands of top chefs. Most importantly, he understands their need to offer an excellent quality product-which is delivered daily, on time and with no exception-but also to meet margins.