par Thibault MARCHAND
Originally from Amiens in northern France, Thibault discovered his passion for pastry at an early age while baking alongside his grandmother. He later studied at IREAM Pastry School, where he honed his craft and refined his technical skills. His first major achievement came when he won the Gâteau Battu competition, dedicated to the iconic brioche specialty of the Hauts-de-France region.
Driven by a strong appetite for challenge and a relentless pursuit of excellence, Thibault moved to Miami early in his career to contribute to the development of the local branch of the prestigious French pâtisserie Hugo & Victor. He then continued his journey in London, joining the team at the Kimpton Fitzroy Hotel.
Returning to France in October 2022, he founded his own pastry consulting business. Later that year, he joined Les vergers Boiron as Corporate Chef and Technical Ambassador, leveraging his expertise to support and inspire pastry professionals around the world.