Biography
BIOGRAPHY
Jérémy discovered his passion for pastry for sale in stores while at college in Bordeaux. After obtaining multiple pastry- and chocolate-making qualifications, he went on to become the head baker of petits fours at Potel et Chabot. He then joined Thierry Bridron at L’École Valrhona Paris before becoming a Pastry Chef Instructor at L’École Valrhona in Tain l’Hermitage.
He spent over a year working on the MOF competition with Christophe Renou, but it paid off.
