Fabien Nolay discovered baking at the age of 15 through an apprenticeship at Maison Caudron in Arras, where he earned both his CAP in Baking and CAP in Pastry. He then joined the Compagnons du Devoir to perfect his craft during a six-year Tour de France, working in renowned establishments such as Boulangerie Rouget (Beaumont-sur-Oise) and Louis Lamour (Bordeaux).
Following this experience, he became an instructor at the École de Boulangerie et de Pâtisserie de Paris, a position he still holds today, while continuing his professional development by earning the Brevet de Maîtrise at the INBP.
In 2024, he won the World Cup of Baking with the French team at Sirha Europain, alongside Franck Fortier, Xavier Sacriste, and Grégoire Bardet.
