Dimitri
Bechez

For as long as I can remember, baking has always been present in my life, I used to bake with my parents, I loved to eat the dough raw, to lick the dish ... With time, I began to make cakes by myself, for fun ... It was only at 14 years old that I began to consider this attraction seriously and to launch myself into the professional world. So at the age of 15, in September 2008, I began my apprenticeship with a BEP (BEP) in a small country store. This was followed by the CAP Boulanger in one year, a BTM Pâtissier and a Brevet de Maîtrise in a very nice store in downtown Poitiers.

A short interlude in the world of the hotel and restaurant business, then a fairly early entry (at 23 years old) into the training course where I am currently flourishing. This shop is part of my approach of transmission and sharing.

Author of a pastry that is minimalist and thoughtful, I try to analyze each ingredient, each element of a dessert in order to make my creations correspond as well as possible to my expectations.

A fervent defender of craftsmanship and biodiversity, I use only raw products in my creations.