Maxence Lelait is a pastry chef specializing in modern viennoiseries, trained at Ferrandi Paris. He first gained recognition during the lockdown, creating bold, colorful pastries at home while perfecting his lamination technique. Maxence excels in the art of flaky dough, reinventing classics by incorporating natural colorants such as activated charcoal or beetroot.
Highly active on social media, he shares his creations and has built a large community around his visual and technical universe. He also works as an international instructor, leading viennoiserie workshops in France, Italy, the United States, and Saudi Arabia.
His vision: blending innovation, aesthetics, and tradition to elevate viennoiserie into a new, creative, and indulgent generation.
