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Gontran Cherrier is a French baker and pastry chef, [1] a cookbook author, [2] a TV presenter [3] and an entrepreneur born on 11 November 1978 in Luc-sur-Mer (Calvados), France.
Born in Normandy on 11 November 1978, Cherrier a fourth-generation baker [4] grew up in the small city of Luc-sur-Mer. At 8 years old his parents moved to Paris and opened their first bakery where he earned his first stripes. At 16 he went to the prestigious Ferrandi culinary school and then to les Grands Moulin de Paris where the young chef[ who? ] has passed one by one the diplomas to become master baker. [5]
In 1999 he integrated the prestigious 3 Michelins stars restaurant "l’Arpège" [6] and worked beside Alain Passard.
Cherrier is successively a pastry chef, a chocolate maker and a baker.
Gontran wrote in 2005 his first cookbook named "a croquer". Eight other books will follow in eight years: "Ultra chocolat", "Gontran joue de la casserole", "Les bons plats de Gontran", "Gontran fait son pain", "pains" "Pains, Toastés", "Cuisinez givré" & "Mini Cakes, tartes pies & Co". Followed by several editorial collaboration. [2]
Cherrier presents his own TV shows: "Canaille+" "les Tartines de Gontran", followed by "Gontran cuisine". In 2011 he joined the team of de William LEYMERGIE at Télématin on France2.
In 2013 he was a member of the jury of "la meilleure boulangerie de France" (the best bakery in France), [3] broadcast daily during one hour on M6.
In 2010, Cherrier opened his first bakery in Montmartre in Paris followed by a second one in the 17th arrondissement of Paris, and a third in Saint-Germain-En-Laye en 2013.
In 2012, his first bakery abroad opened in Singapore under the name of Tiong Bahru Bakery by Gontran Cherrier [7] quickly followed by Japan (Tokyo, Fukuoka, Nagoya...) [8] and South Korea (Seoul, Busan...). [9]
In 2016 the brand is expanding to Australia with the first opening in June in Melbourne on 140 Smith Street, Collingwood. [10] [4] quickly followed by Taiwan in July in Taipei City on 302, Section 4, Zhongxiao E Rd, Da’an District. [11]
A profiterole, chou à la crème, also known alternatively as a cream puff (US), is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be embellished or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar.
Pain au chocolat, also known as chocolatine in the south-west part of France and in French speaking parts of Canada, couque au chocolat in Belgium, or chocolate croissant in the United States, is a type of Viennoiserie pastry consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. The chocolate usually has a slight bite to the texture.
An éclair is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard, whipped cream or chiboust cream, then iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob. A similar pastry in a round rather than oblong shape is called a religieuse.
The St. Honoré cake, usually known by its French name gâteau St-Honoré, and also sometimes called St. Honoratus cake, is a pastry dessert named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus, Bishop of Amiens. In 1847, it was invented by Auguste Julien, at the Chiboust bakery on Rue Saint-Honoré in Paris.
Paul is a French chain of bakery-café restaurants found in 47 countries with the head office at Marcq-en-Barœul, Greater Lille, France. It specializes in serving French products, including breads, crêpes, sandwiches, macarons, soups, cakes, pastries, coffee, wine and beer. It is a five generation, family company currently owned by Groupe Holder which also owned the French luxury pâtisserie Ladurée from 2002 to 2021.
Pierre Hermé is a French pastry chef and chocolatier. He began his career at the age of 14 as an apprentice to Gaston Lenôtre. Called "the Picasso of Pastry" by Vogue, Hermé was awarded the title of World's Best Pastry Chef in 2016 by The World's 50 Best Restaurants. He was also ranked the fourth most influential French person in the world by Vanity Fair. In 1998, Hermé created his own brand with Charles Znaty. He has written or co-written over 40 books.
François Massialot was a French chef who served as chef de cuisine to various illustrious personages, including Philippe I, Duke of Orléans, the brother of Louis XIV, and his son Philippe II, Duke of Orléans, who was first duc de Chartres then the Regent, as well as the duc d'Aumont, the Cardinal d’Estrées, and the marquis de Louvois. His Le cuisinier roïal et bourgeois first appeared, anonymously, as a single volume in 1691, and was expanded to two (1712) then three volumes, in the revised edition of 1733–34. His lesser cookbook, Nouvelle instruction pour les confitures, les liqueurs et les fruits,, appeared, also anonymously, in 1692.
The San Francisco Baking Institute (SFBI) is a private, unaccredited culinary school in South San Francisco, California founded by Michel Suas and his wife Evelyne Suas in 1996. The school hosts bread and pastry classes for professional and amateur bakers, as well as baking instructors.
Pascal Rigo is a French Restaurateur who owns a small "empire" of boulangeries, restaurants, and wholesale and retail bakeries in San Francisco and Mill Valley, California, that operate as La Boulangerie de San Francisco, Bay Bread, La Boulange, and (formerly) Cortez, Chez Nous, Gallette, and others.
Éric Kayser is a French baker and food writer.
Roy Fares is a Lebanese-born Swedish pastry chef, author and TV personality.
Le Meilleur Pâtissier is a French culinary reality show broadcast on M6 since 2012 and in Belgium on RTL-TVI1.
Sébastien Canonne MOF is a French pastry chef and co-founder of the French Pastry School in Chicago, the Butter Book online platform, and EQUII. In 2004, he earned the title of Meilleur Ouvrier de France. In 2012, he was named a knight by the French government in the Order of Academic Palms, and in 2015, in the National Order of the Legion of Honour.
Jacquy Pfeiffer is a French master pastry chef and teacher. He co-founded the French Pastry School in Chicago, and co-authored The Art of French Pastry cookbook. He is the primary subject of the 2010 documentary Kings of Pastry.
Cédric Grolet is a French pastry chef. He is the executive pastry chef at Le Meurice, in Paris, part of the Dorchester Collection.
Christopher Coutanceau is a French chef. He is the owner of the restaurant Christopher Coutanceau, three Michelin stars at La Rochelle. He defines himself as a "fisherman-chef" and is a proponent of sustainable fishing. He is the son of chef Richard Coutanceau and the brother of chef Grégory Coutanceau.
Amaury Guichon is a French-Swiss pastry chef and chocolatier. He is known for his pastry designs and chocolate sculptures.
Elisabeth “Liz” Prueitt is a pastry chef and along with her husband Chad Robertson, the owner of the San Francisco bakery chain Tartine.
Edward Delling-Williams is a British chef, restaurateur, television presenter, and writer. Currently residing in Normandy, he founded The Presbytere restaurant in 2022, which was recognised with a Bib Gourmand Award in 2023 and in 2024. Delling-Williams' work with Recipe TV was awarded a Daytime Emmy nomination in 2021.
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