For Yann Couvreur, becoming a pastry chef was not a premeditated decision, but rather a coincidence. And yet, at only 36, he owns a maison with three successful shops underway in Paris that employ 64 people. After working for a long time in large hotels, in a little more than two years, he decided to open his own pastry shop in order to have a more direct contact with clients and be free to choose which products to offer. His vanilla cream mille-feuilles has become an emblem of his fresh, natural, and seasonal pastry, without artificial colors, healthy but not necessarily gluten-free, and which is exactly what it looks like.
The limited edition has more to do with making a product that is not very profitable because it takes a lot of work to create.
Featured in so good #21