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the ESSENCE OF 

Founded by Nicolas Champaud, Master pastry chef chocolatier, wishes to share and transmit his know-how & his passion to the service of creative gourmets, passionate about professional retraining & to students in the process of learning.

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Bonbons au chocolat

Nicolas Champaud, master  Baker

Nicolas Champaud through his more than 20 years of experience, not far from 8 competitions, pastry recipes shared in his book... offers to help you prepare for your competition for all adults in professional retraining and students in learning school.

HER VALUES

All the ingredients with which we make our products are selected with rigor and traceability. We take particular care with the raw materials because it is above all a will and a deep desire to want to share & please the guests.

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Pastry book Pastry recipes Apprentice pastry chef Cookbook for pastry robot Master pastry chef Become a master pastry chef Pastry book Pastry recipes Apprentice pastry chef Cookbook for pastry robot Master pastry chef Become a master pastry chef Nicolas Champaud Pastry Consultant

ITS PRICES

  • 2013 2nd prize artistic chocolate piece Salon du chocolat Amiens

  • 2010 Semi-final of the competition "One of the best pastry chefs in France"

  • 2005 4th prize at the Grand Prix de la Pâtisserie Française.

  • 2003 Gold medal at the Grand Prix de la Pâtisserie de Dijon. (Jury work)

  • 1st prize overall, 1st tasting prize.

  • 2003 Bronze medal at the Imperial Mandarin Grand Prize in Paris.

  • 2003 Participation in the Gourmet Days of Vaison la Romaine.

  • 1999 Silver medal at the Cavaillon dessert competition.

  • 1988 Participation in the MAF (Best apprentice in France)

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HIS JOURNEY

  • 2019/2021 Executive Pastry Chef

"La Cigale" 5***** hotel in Qatar

  • 2014/2019 Executive Sous Chef in Pastry

"La Cigale" 5***** hotel in Qatar

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  • 2014/ 2022 Pastry Trainer & Consultant

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A MASTER PASTRY TRAINER

Nicolas works as a Professional Pastry Consultant with tourism & catering professionals to support them in:

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➢ Create and develop new range of small cakes, desserts, pastries, ice creams, chocolates, breads and plated desserts.

➢ Set up production system.

➢ Promote HCCP.

➢ Calculation of cost prices.

➢ Inventory management.

➢ Staff organization

CONTACT

You are an adult in professional retraining, an apprentice student and you need preparation for your competition

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Or a hotel &/or catering professional and you know you need a Pastry Consultant?

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Contact me right here!

Thank you !

Contact
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