Laëtitia Colombier

Patisserie CAP mature student - Class of 2017

I like the practical work; when the teacher shows us what to do and then we reproduce it directly. You immediately see the result of your work and what you are capable of doing

I am studying for a patisserie CAP at the École de Boulangerie et de Pâtisserie de Paris. After a career in banking and insurance, I decided to retrain to be a pastry chef because I wanted a meaningful profession. I wanted to work with my hands and do something concrete. I wanted to get out from behind a desk and go in front of an oven. My passion comes from my early years with my father, who was a baker and with whom I spent time in the bakery.