Patrick Doucet

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Finalist at the La Meilleure Boulangerie de France 2005
He is a professor at The French Pastry School in Chicago and has over 25 years of culinary activity. He began his career in France at Centre de Formation des Métiers de Bouche in Roche Sur Yon where he obtained his master’s degree in 1991. He worked as a production manager, was a technical consultant at Dossche Flour Mills and large hotel groups and became the owner of Pain D’Antan and Le Fournil D’Antan bakeries.