A French Pastry Chef, Antonin (Anton) started to study the art of pastry making in 2010 in France. 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.
Antonin is currently pastry chef at the famous Toronto French bakery cafe Bonjour Brioche