Meet the Chef

Jean-Marc is a third generation baker from a small town in Brittany, in the northwest part of France, known for buttery pastries.

As he says, “I was born in the flour”. Though his father and grandfather were bread bakers who owned boulangeries (bread bakeries), Jean-Marc went on to become a pâtissier (a pastry and cake baker).

After completing formal schooling and a four year apprenticeship with Master Pastry Chef George Merlet in Chateaubriant, France, Jean-Marc headed to the States, arriving in Cape Cod, Massachusetts in 1983.

After a while, he traveled west to Los Angeles and worked in several well known restaurants and French pastry shops before meeting his Pittsburgher wife, who promptly insisted they move to Pittsburgh.

Jean-Marc worked as the Executive pastry chef for Pittsburgh’s renowned La Normande restaurant and Nemacolin Woodlands Resort before opening his bakery in Millvale in 1992.

Though his customer base has grown, Jean-Marc keeps his bakery small, more similar to a typical French village patisserie. Staying small allows him to oversee every stage of production, assuring that his high standards of quality are maintained.