« A team run by a passionate baker, Christophe Vasseur »
Going from fashion industry sales executive to baker is not exactly what one would call a predictable career path...
It all began many years ago, when, as a child, I began to see the craft of baking as both a way to create and to communicate. For me, it was (and is) a way to give shape and life to my emotions, using only raw materials and my hands. Thus, at age thirty, I decided to trade in my white collar and patent leather shoes for a new life as a baker, using as a guideline my desire to restore the craft to its traditional roots, born of a time when all products were exceptional. In other words, I did not want to be just another baker. Rather, I wanted to be the baker. Indeed, in March 2008 I was elected the best baker in Paris by the famous gourmet magazine Gault & Millau.
Not many locations are suitable for such a lofty goal! Accordingly, after three years as an apprentice to one of the best bakers in town, I decided to strike off on my own and moved into one of the last remaining authentic bakeries. The bakery, dating from 1889, is in the heart of Paris, located on the corner of rue Yves Toudic and rue de Marseille in the 10th arrondissement. We first opened our doors on February 22, 2002.
Our furniture is as old as the boutique itself, the idea being to have the feeling of traveling back a century upon entering the shop.
Having chosen this line of work out of passion, I strongly work at promoting its time-honored traditions, which, unfortunately, are all too quickly disappearing. There is no compromise in my work, only quality.
I aim to show that this profession is amongst the most beautiful in the world, allowing for those who have mastered its secrets to give a simple yet intense happiness with something as simple as a piece of bread. Actually, it's all been said by a baker before, in Marcel Pagnol's book La Femme du Boulanger:
"I'm going to make you bread like you've never seen before, and in this bread there will be love and friendship".