Having set up “Le Trianon”, the renowned pastry and chocolate shop in Angers, Michel Galloyer opened a bakery chain with a difference: “Le Grenier a pain”. In the warm, friendly setting of these artisan bakeries with red floor tiles, wooden beams and lovingly chosen antique furniture from French country markets, customers can watch bread being baked the traditional way all day long.

Michel Galloyer is a teacher at France’s Ecole Nationale Superieure de la Patisserie and a consultant with the Professional Pastry School of Japan in Tokyo. He is a member of the Relais Dessert International Association and a full member of the Academie Culinaire de France. He has been awarded the Palmes Academiques, France’s highest academic honour, a Rabelais d’Or and a Mercure d’Or.