PM Pâtissier Bordelais

PM : Pierre MATHIEU

Pâtissier (pastry chef) : My passion

Bordelais : My pride

My world :

The pastries, canelés, chocolates, candies, macarons and ice creams that you find at PM Bordeaux Pastry Chefs are carefully crafted by a team of passionate pastry chefs. Our philosophy of work: taking pleasure in our work to provide some, share it with gourmands for the sole purpose of satisfying them. Our desire: Offering to as many people as possible, products made with love and respect, favoring quality seasonal ingredients.

Taste: It is the source of pleasure and the DNA of the pastry chef

Quality: We want to provide you with the best service and products

Sharing: Transmit and receive to evolve

Rigour: This is an essential virtue to guarantee quality

My Journey :

Very early on, I had the chance to discover the craft in which I wanted to flourish, the pastry. I started my training and my active life at the age of fifteen. From the beginning, my wish was to receive the best possible training. I chose to take my CAP course via les Compagnons du Devoir in a Bordeaux pastry.

My first career choices have always been dictated by the desire to work in the leading establishments where the offered products were among my real favorites. It’s with the Meilleur Ouvriers de France Pastry or Chocolatier, World Champions and other passionate professionals seeking excellence that I have been able to continue to learn, to evolve. The job of a pastry chef offering many possibilities, I have had multiple encounters:

  • Pascal Caffet, Alexandre Gye Jacquot in Troyes who respectively were Meilleur Ouvrier de France Pastry 1989 and World Champion 1995, Meilleur Ouvrier de France Chocolatier 1996,
  • Laurent Daniel Rennes, Meilleur Ouvrier de France Pastry 1997
  • Angelo Musa in Paris, World Champion 2003 and Meilleur Ouvrier de France Pastry 2007
  • Thierry Marx, double starred chef

After my last five-year experience as a pastry chef at the “Palace Mandarin Oriental, Paris”, it made sense for me to use my seventeen years of experience to move from a dream to a reality: opening my own bakery in my hometown Bordeaux and pass on all I was able to learn.

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Any question ?