Their favorite flour?
SarahYATES
Baker & Tourière
«French know-how in demand abroad»
«I'm a bit of a perfectionist. You have to be square with the pastries.»
«At 28, I was making my own bread at home in London. I bought bannetons and made my own sourdough.»
«You can make lots of recipes with the same dough. Once you've mastered the basics, there's plenty of room for creativity.»
Their journey
- Currently in the United Kingdom, Tourière in Scotland since 2022
- 2nd prize for the best butter croissant in Val-d'Oise 2021
- Baker in France for 3 years
- Baker in England for 3 years
- CAP baker at INBP Rouen in 2014 at the age of 30
- BAC in England (Equivalent) | BTS Commerce International in Toulouse | Ecole de Commerce
