Gontran Cherrier
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Born in Normandy, Gontran Cherrier grew up in a family full of boulangers in the small city of Luc-sur-Mer. As a fourth generation baker, it wasn’t long before Gontran earned his first stripes in his parents’ Parisian boulangerie. At the age of 16, he attended the prestigious Ferrandi Culinary School. Then, at Les Grands Moulin de Paris bakery and patisserie school, the young chef began to evolve into the master baker he is today.
Gontran spent years learning in some of the best restaurants in the world, including three-Michelin-starred restaurant l’Arpège and at Lucas Carton as a patissier, chocolatier and boulanger before dabbling in the world of cook books and television presenting.
In 2010 Gontran opened his first boulangerie in Montmartre, Paris, followed by a second in the 17th arrondissement and a third in Germain-En-Laye in 2013.
Now, there are more than 20 Gontran Cherrier boulangeries throughout the world including France, Japan, South Korea and Melbourne.
Gontran spent years learning in some of the best restaurants in the world, including three-Michelin-starred restaurant l’Arpège and at Lucas Carton as a patissier, chocolatier and boulanger before dabbling in the world of cook books and television presenting.
In 2010 Gontran opened his first boulangerie in Montmartre, Paris, followed by a second in the 17th arrondissement and a third in Germain-En-Laye in 2013.
Now, there are more than 20 Gontran Cherrier boulangeries throughout the world including France, Japan, South Korea and Melbourne.