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Michalak, Grolet, Perret… When pastry chefs start baking

2021-09-17T15:19:02.279Z

SURVEY - Like Christophe Michalak, who is about to open Kopain, in the 10th arrondissement of Paris, more and more star chefs are adding the string of bread and pastries to their bow. Opportunistic diversification or sincere homecoming?



Rustik.

This is the name on which Christophe Michalak had set his sights for the opening of his first bakery, in the 10th arrondissement of the capital.

Alas, he was already deposited.

It will therefore be Kopain, echoing

“the friend with whom we share bread”

.

The former sweet chef of Plaza Athénée, self-employed since 2013 and now at the head of a school and three popular pastry shops in Paris and Tokyo, is therefore launching a new challenge.

“Going around bakeries to taste their pastries now appeals to me more than going to discover pastry creations!

After twenty years in the business, I want to diversify my know-how, to extract myself from today's cakes, luxurious, very aesthetic and worked, to return to simple, raw but contemporary things at the same time. … Contrary to what some people think, making a croissant requires as much thought as a dessert with an insert! ”

See also

Sunday lunch by… Christophe Michalak

The quadra, who started his career, like many of his colleagues,

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Source: lefigaro

All news articles on 2021-09-17

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