Humility :
People should always feel their imperfection and consider their own ignorance as a source of progress: that is, it seems, the best way to invent, to encounter ideas, to innovate, to create. Being humble helps us to evolve.

Passion :
It drives us, transports us, turns us into researchers and sometimes gives us its treasures: culinary discoveries, little secrets, new exhilarating ideas. Our passion makes us happy.

Patience :
To give time to time is the safest pass between past and present. Those who want to become real bakers and pastry-makers have to be patient - which is in itself another form of humility.

Transmission :
I learnt a lot from my teachers. Today, I am still learning and I share my know-how with others. This extension seems natural to me but more importantly, it is dear to me. Nothing makes me happier than seeing the progress of apprentices in the “Grenier à Pain”. It’s a real pleasure to see them becoming skillful and confident. They are my pride and joy.

Work :
I started working at the age of 14. I have spared no efforts  and have always worked hard to become a good baker. But the value of work is not measured in time. As for me, the ability to evolve again and again, to progress even after years of practice, is much more valuable.