Michel Tixier, 67, from Dijon
“I was a gastronomy researcher in Mexico for forty years. I returned to France in June 2021 because of the pandemic. I like bread, I was already making it there. I would then like to set up small rustic shops and open a training center in Nice where lessons will be given in Spanish. »
The Dijon school has trained one hundred and fourteen students since its opening, per session of ten trainees…
