A passionate artisan baker, Quentin Billeau has cultivated since his teenage years a deep love for precision and the mastery of lamination. His vocation was born at age 15, when he first witnessed the folding of a pain au chocolat dough.
After an initial experience in large-scale retail, he joined a team of Meilleurs Ouvriers de France for five years, where he honed his attention to detail and pursuit of excellence. He then continued his career in Martinique, where opening a new bakery in a tropical climate offered him a fresh perspective on the craft.
Upon returning to Les Sables-d’Olonne, he took charge of production, sales, and team management — and began sharing his work on Instagram. The viral success of his two-tone croissant marked a turning point, propelling his creations far beyond his region.
Today, he dedicates himself entirely to viennoiserie through consulting, masterclasses, and content creation. His mission remains the same: to pass on his expertise, bring joy, and share the passion that has driven him from the very beginning.
