Maxime Raïmi and Florence Neveux share a common passion for craftsmanship and plant-based commitment.
Maxime, a baker since the age of 15, trained in the Grenoble region and later in Lyon before settling in Paris ten years ago. Inspired during a school trip, he pursued his dream with unwavering dedication and, in June 2024, opened his own 100% plant-based bakery and pastry shop. There, he offers sourdough breads made from blends of unrefined flours, crafted with respect for both flavor and the environment.
Florence, after studying history and art history, changed paths to pursue pastry-making at Ferrandi, reconnecting with a passion born in her family kitchen. A vegan for 12 years, she creates a range of 100% plant-based pastries, entremets, and tarts made with seasonal fruits and local ingredients, in line with her ethical and ecological values.
Together, they embody a new generation of committed artisan bakers and pastry chefs, combining traditional know-how with environmental responsibility.
