A fourth-generation baker raised near Rennes in Brittany, François Brunet earned both his bread and pastry degree from the prestigious Institut National de la Boulangerie Pâtisserie (INBP) in Rouen, France.

During that time period, he also apprenticed under celebrated Meilleur Ouvrier de France, Didier Chouet. After a few years of intensive bread and pastry studies, Brunet sought experiences abroad, bringing his traditional French technique to Paris Patisserie, one of the oldest French pastry shops in Sydney, Australia, and acclaimed restaurant Vue de Monde in Melbourne. The latter property offered Brunet his first position as Chef Boulanger, overseeing bread production for the company’s fine dining restaurant, casual bistro and café.

After his time in Australia, Brunet returned to Paris, where he spent three years earning his Master Baker degree through the INBP in Rouen. Interested in continuing both his experiences abroad and his work in restaurant groups, Brunet then accepted a sous chef position as baker for both the three-Michelin starred Joël Robuchon at the MGM Grand and l’Atelier de Joël Robuchon in Las Vegas.

After two years overseeing Robuchon’s bread program, Brunet headed east, bringing his exceptional technique and production experience to Daniel Boulud’s restaurant group in charge of the bread program for 6 restaurants, 3 stores & catering.

François has creatively evolved French classics for NYC’s cosmopolitan audience. His Viennoiserie can be spotted regularly on social media and numerous Best of NYC lists.