He has worked with renowned pastry chefs from Nadege Pâtisserie, Pascal Caffet and Franck Fresson. Since discovering Toronto in 2012, his goal was to come back to this great city. That became reality in 2016 and he returned for another year of experience at Nadege Pâtisserie.
Anton is currently Pastry Chef at Bonjour Brioche, one of Toronto's finest French patisserie. He makes their delightful French pastries from scratch, in-house, starting work before dawn. If you're ever near their location, just east of Broadview & Queen, then be sure to check out this classic cafe.
Anton is a superb Pastry Chef and an excellent teacher. He is patient, practical and loves sharing his deep love of pastry making.