Originally from the south-west of France, Toulouse more precisely, Nicolas Bacheyre has, since his apprenticeship, always sought to evolve alongside the best. Son and grandson of a baker, he was first trained at Maison Pillon (Relais dessert in Toulouse) by René Pillon and Yves Thuries (Meilleur Ouvrier de France), but also in the family bakery with his father - French champion of Europe and vice-world bakery champion.
He continued his adventure in the United States with Laurent Branlard - double world pastry champion - before joining the teams of Christophe Adam and Benoit Couvrand at Fauchon in Paris. He was also sous-chef at the Fouquet's Barrière hotel and pastry chef at the Cyril Lignac's Le Fifteenth restaurant.
At 38 years old, after gaining a substantial culinary background, including seven years developing pastry at “Un dimanche à Paris” (Paris and Dubai) imagined by Pierre Cluizel, Nicolas decided to use his experience to create his own business.
Surrounded and encouraged by his wife, architect Annabelle Dumas, they created a place that includes a pastry shop which is the core business, as well as a bakery, a tea room and even snacking / catering to eat in or take away.
