Chef Patrick Doucet

Chef Instructor

March 13, 2014

Master Baker, Patrick Doucet, started his career in France’s Loire Valley before sharing his expertise all over the world in places like Norway, Vietnam, and The United Arab Emirates. Throughout his travels, Chef Doucet promoted the classic French techniques and baking traditions that he first learned as an apprentice and then at Centre de Formation des Métiers de Bouche in Roche Sur Yon where he was named a Master Baker in 1991. Throughout his many years of experience he has served as production manager at international bakeries and cafes, a technical advisor at Dossche Flour Mills, and most recently as the owner of two acclaimed bakeries, Le Pain D’Antan and Le Fournil D’Antan.