Trained with the Compagnons du Devoir, he traveled across France to refine his craft alongside experienced bakers. After several professional experiences in France and abroad, he became a trainer for a milling company before launching his own artisanal project, Triticum, in 2017.
Now based in Langeais, he produces breads and viennoiseries made from organic grains milled on traditional stone wheels, favoring long sourdough fermentations for authentic flavor and improved digestibility.
Passionate about ancient wheat varieties, he cultivates around a hundred forgotten strains each year — some belonging to the heritage of the Touraine region, such as the poulard blanc de Touraine — which he also transforms into pasta.
