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At just 30 years old, Giovanni Bianco has already become a leading figure in the Parisian bakery scene. Born in Meaux, he discovered the magic of bread at an early age during a visit to an educational farm — an experience that shaped his future.
At 13, he began training for his CAP in baking, later earning a diploma in ice cream making in Bologna and a BP in baking. Trained by some of the best artisans, he refined his craft between Paris and the ovens of a Meilleur Ouvrier de France. In 2018, he opened Giovanni – Boulangerie Contemporaine in Paris’s 16th arrondissement, blending tradition with modernity.
True to his innovative vision, Giovanni created Les Pains de Gio — a flourless, high-protein bread range designed for active lifestyles and mindful eaters. Rigorous and committed, he crafts the bread of today, where flavor and nutritional quality go hand in hand.
