Trained in Orléans then in large houses in Paris (Fauchon, Mulot, etc.), Mickaël De Monte spent two years in Romorantin, rue du Faubourg-Saint-Roch, in the family bakery-pastry shop run by his parents. In 2018, he was hired in Paris at Ladurée, the king of pastries and macaroons. Having become an international chef, he taught his art for the brand in London, Monaco, and Qatar, before becoming director of three establishments in Beirut, Lebanon, for three years, to launch the brand.
“My parents are now my employees”
Returning to Paris, he then flew to New York and then to Canada for two years, in Vancouver, to launch a laboratory which will also deliver its products to Toronto. Finally, he returned to Paris as laboratory assistant to co-manage a team of 60 people. From his experiences, he remains marked by the incredible splendor displayed during the wedding of a princess from Qatar, his meetings with personalities and the pride of having launched numerous stores around the world. “Despite this journey, I always had the idea of setting up as an artisan, confides Mickaël De Monte. Being attached to Romorantin, I have just taken over the business from my parents, who have now become my employees! »
His parents both work in this bakery which was taken over in 2020. They developed it, hired a baker and redesigned the store in the retro spirit of Sologne following the advice of their son who put his touch before his arrival.
“Even if, thanks to my background and the experience acquired around the world, I advised them, together we developed new sourdough breads, new pastries that I wanted to be traditional or also linked to the events of the calendar. » So for Christmas, it was a cake wrapped in chocolate. For Easter, it was the famous pâté and a special cake.
New products in bakery and pastry
While waiting to take a well-deserved retirement, his father Joël De Monte hires every morning at 2 a.m., followed by Mickaël at 3:30 a.m. The employees arrive at 6 a.m. as does Brigitte, the mother, to open the store. They are also surrounded “from a motivated and friendly team”: two young girls in CAP apprenticeship and one in technical trade certificate preparation after her professional cooking baccalaureate.
After having brought his French know-how to seduce the taste buds in major cities around the world, having enriched himself with what the world’s baking and pastry cultures and traditions have brought him, Mickaël now works for the people of Romoranti. Since his arrival, with new products in both bakery and pastry, the figures have progressed well. Hoping now that Mickaël stops traveling the world and settles in Sologne.
2024-04-05 15:24:56
#York #Qatar #baker #returns #Romorantin
