Mikael Perret has been developing his skill in making patisserie for as long as he can remember.
He first discovered his love of the craft at a very early age in his native Brittany, taught by his grandmother and grandfather. Mikael has been refining his technique and thrilling his private catering clients throughout the southwest for more than 15 years, and the time has now come for him to share some of that knowledge.
If you’ve never tried to make a choux pastry, or fill a profiterole your chance is coming.
Mikael has joined forces with Gourmandine Creperie &...
