Born in Normandy, Gontran Cherrier grew up in a family full of boulangers in the small city of Luc-sur-Mer. As a fourth generation baker, it wasn’t long before Gontran earned his first stripes in his parents’ Parisian boulangerie.
Gontran spent years learning in some of the best restaurants in the world, including three-Michelin-starred restaurant l’Arpège, and at Lucas Carton as a patissier, chocolatier and boulanger before dabbling in the world of cook books and television presenting. In 2010 Gontran opened his first boulangerie in Montmartre, Paris, followed by a second in the 17th arrondissement and a third in Germain-En-Laye in 2013. Skip forward to 2016, he opened his first Australian store in Collingwood.
Downstairs, the production facility is a commercial bakery / pattisier which the Melbourne Racing Club utilise for their corporate catering. The lower ground floor area is connected to the ground floor area via a dumb waiter.