Lucas Tramblay

Patisserie MC - Class of 2017

What I'm most proud of at the Paris Bakery and Patisserie School was when I passed my Baccalaureate with honours

I did a BAC Pro in bakery & patisserie, majoring in patisserie, before doing a Patisserie MC this year. I am currently working as an apprentice at Maison Montziols in Saint-Maurice, and afterwards I would like to do a BTM or find a job abroad, if possible in Asia. What I like about the School, compared to other schools, is that we are given great creative freedom in our practical work.