I first discovered patisserie as a young boy of ten, helping my father to deliver milk to
our local patisseries. Drawn by the aroma of hot croissants, fresh from the oven,
I was fascinated by the Chefs Patissiers with their inherited skills and techniques.
I remember standing there watching and thinking to myself they were like magicians, transforming noble ingredients into wonderful and highly prized creations that would be
seen in the shop front window.
From then on, I was determined to discover for myself
how to make these marvelous creations. So began my lifelong passion for fine patisserie.
Since that time years ago, I have had the good fortune to work with some of the masters
of patisserie, each one inspiring me even further to search for fresh ideas and the finest ingredients, which I am delighted to present to you as Didier's Patisserie.
I hope you have enjoyed the taste and flair of authentic traditional techniques
and have been left amazed and exhilarated with the very finest patisserie, thank you.
Early morning over the village of Perreux, France where it all started for Didier as a boy.