Early Inspiration and Training
Romain Dufour knew from a young age that he wanted to become a baker. He was inspired by his uncle, who owned a bakery near Bourges, France, where Romain completed a two‑year apprenticeship. Keen to push himself further, he continued his studies at the École de Boulangerie et de Pâtisserie de Paris, earning two diplomas over four years. During this time, he also had the opportunity to work alongside World Champion Pastry Chef Christophe Michalak at the Plaza Athénée in Paris.
Building Experience Abroad
Romain’s career then took him to Dubai, where he spent six years gaining international experience. He began as Head Baker for a French bakery before moving into a Head Baker role at the InterContinental Hotel. This period allowed him to broaden his technical skills while working at a high level in demanding, large‑scale environments.
From Craft to Industry
Romain later joined Bateel as Executive Head Baker, where he refined his expertise in semi‑industrial baking. In 2016, he moved into research and development, joining Problend‑Eurogerm as R&D Master Baker. There, he specialised in dough conditioners and baking mixes, developing a strong understanding of industrial production and enzyme formulations.
Leadership, Education and Consulting
In 2023, Romain was appointed Head Chef of the Chicago Chocolate Academy with Barry Callebaut, becoming the first baker to join the team. Two years later, he founded his own consulting company. With over 20 years of experience, Romain now delivers expert training, masterclasses and tailored consultancy to professional bakers. Through personalised coaching and practical solutions, he helps both established businesses and emerging talents refine their craft and elevate their operations.