Origins in Paris: A Passion Ignited
Baptiste Moreau is a distinguished French pastry chef whose career has been shaped by a deep passion for the art of pâtisserie and a commitment to innovation. He began his journey in the heart of Paris, honing his craft through apprenticeships at renowned Parisian institutions, including the historic Maison Stohrer.
Mastering the Craft: Prestigious Culinary Experiences
Driven by a desire to refine his skills, Baptiste went on to work in some of France’s most prestigious culinary establishments. His experience includes time at the iconic Café de la Paix, the elegant Relais du Parc, and the celebrated Bistrot de la Marine under the guidance of legendary chef Jacques Maximin. These formative years allowed him to master traditional techniques while embracing the creativity that defines haute pâtisserie.
Educator and Innovator: The Valrhona Years
Baptiste’s passion for sharing knowledge led him to join the Valrhona School in Paris, where he served as an instructor for seven years. There, he specialised in chocolate and pastry arts, with a particular focus on the emerging field of plant-based pastry. His work in this area reflects a forward-thinking approach to pâtisserie, blending tradition with innovation to explore new textures, flavours, and techniques.
A Visionary Consultant: Shaping the Future of Pastry
Today, Baptiste Moreau works as a consultant pastry chef, collaborating with chefs and companies to bring their culinary visions to life. Whether developing new recipes, training teams, or guiding product development, he continues to inspire with his expertise, creativity, and dedication to the evolving world of pastry.
