Having worked with top chefs he understands the demands of a busy chef, the need to meet margin, to have a quality product and a daily delivery on time with no excuse; he knows the frustrations many chefs suffered getting really good quality bread reliably delivered.

Each day starts at midnight when Thierry and his team of bakers switch on the ovens and plan the night of baking in order to make the strict delivery times for the morning; many of the hotels require the fresh bread delivered before 6am when breakfast is served.