Pierre, born in Brittany, France which is known for it’s amazing butter, buckwheat crêpes, le sablé breton (shortbread) and LE Kouign Amann sweet and buttery brioche, did not start out as a baker. Employed by a bank as Customer Relationship Project Consultant, five years ago, he realized life was too short to be spent on things in which he had limited interest. Pierre had a yearning to go back to the basics and work with his hands and felt a strong connection to French artisanal bread. After being trained in baking and pastries at Ferrandi, the school of culinary arts in Paris and working with some of France’s greatest chefs there (Cyril Lignac one star Michelin, Gontran Cherrier, Hermes Agboton/Palais de Tokyo), Pierre and his wife Nelly, decided to travel abroad and share his passion and learn from other bakers. Lucky for us, after stints in Chile, Columbia and Peru to assess the opportunity of opening a French Bakery, they found a home right here in Montecito in late 2015.