Their favorite flour?
PhilippeANDRE
Teacher, Baker & Commercial
«I wanted to show them what I could do, it was a challenge for me.»
«It's a profession in which you can develop in a number of different areas»
Their journey
- Bakery CAP
- CAP Pastry Chef
- Master's degree
- Restaurant employee
- Employee in a bakery
- Quality control auditor for the Bagatelle Label Rouge initiative
- CAP teacher
- Artisan at 50
- Milling sales representative at Foricher - Les Moulins Dormoy in Fougerolles (70)
