Christophe Louie, panettone passion

The artisan Christophe Louie has established himself as a reference in the field of panettone, contributing to the discovery of this Italian brioche in the capital. After twenty years as pastry chef in prestigious houses (Jules Verne, Dalloyau, Le Meurice…), he studied at the International Bakery School in 2018. He then went to Italy with Mauro Morandin, a master of panettone with whom he perfected his art. For his first shop, he offers a traditional version – candied oranges from Calabria/raisins/almonds from Sicily and Puglia/honey from Ile-de-France – and others revisited with orange blossom or chocolate. It also presents a range of special breads based on natural sourdough, its signature. Not to mention pastries and travel cakes that will delight all gourmets.