Gontran Cherrier discovered the art of baking at the family store, firstly in Normandy, his place of birth, then in the Paris region. He watched the careful techniques, breathed in the aromas and learned everything about traditional expertise, passed on from father to son. He is a 4th generation baker.
He joined the Ferrandi culinary school in Paris and received a diploma in baking at Grands Moulins de Paris. This thorough training, traditional expertise and his passion for bread and pastries opened the doors of gourmet establishments (L’Arpège with Alain Passard and Lucas Carton with Alain Senderens). An important experience which inspired him to create desserts made with ingredients used by chefs in the kitchen, and which convinced him that bread is a gourmet and subtle accompaniment which belongs in any meal…