About The Author

 

Maxime Osmont left France at 21 years old to travel and see the world, and created a collection of recipes from every place he has worked at. Finally he became Head Pastry Chef in London, and every day is about mixing up all the knowledge that he accumulated during those years of practice and being creative with it. He grew up and did his pastry and bakery apprenticeship in Rouen, Normandy, France. His grandfather’s bakery taught him how to appreciate “le bon pain” and gave him all the strength necessary to keep going into this career.