(Pronounced zahn-mark shah-tell-yay)

Third generation baker from Couffe, Brittany, France. Apprenticed four years with master pastry chef George Merlet in Chateaubriant, France. CAP diploma (Certificat d’Aptitude Professionnelle) in pastry, ice cream, and chocolate candy making from Chambres des Metiers in Nantes, France.

Came to the US in 1983. Worked in Cape Cod and Los Angeles before moving to Pittsburgh. Former pastry chef for Pittsburgh’s renowned La Normande restaurant. Opened his bakery in Millvale in 1992, followed by rave reviews. Specializes in wedding cakes, Hungarian nut rolls, and classic French pastries.