Consulting pastry chefs
Twin’s Creative Lab, Taiwan
Manuel and Alexis Bouillet’s careers
Originally from Rennes in France, the twin brothers, Manuel and Alexis Bouillet, developed a passion for pastry in primary school. Next to their school playground was a patisserie production workshop that fascinated them. Watching pastry chefs at work every day inspired them to follow in their footsteps.
At the age of 19, after four years at pastry school, they both obtained their BEP (Brevet d’Etude Professionnel) and BTM (Brevet Technique des Métiers) diplomas. While these diplomas opened the doors to all the patisseries in France, they chose to go straight to the heart of the matter and join an internationally renowned establishment:
Manuel joins Fauchon in Paris, where he continues his development as a pastry chef, learning from the best in the business. Two years later, at the all-chocolate concept store ‘Un Dimanche à Paris’, he demonstrated his creativity, devising original pastries, some of which have since become emblematic desserts of the place.
During a personal trip to Chicago in August 2013, Manuel decided to pursue his career in this free land he loves. Beginning his American journey as pastry chef at Pâtisserie Coralie, he delights customers with his authentic French pastries, which bring joy to everyday life.
In November 2015, Manuel joined the world’s largest chocolate manufacturer, Barry Callebaut, as a technical advisor. He explores trendy themes in the market, such as gluten-free and chocolate. Then, in perpetual search of new challenges, Manuel teaches pastry at L’Arôme, a French culinary school in Shanghai, renowned for its high-quality courses. Every day, he shares his passion for pastry with his students.
Alexis began his career as a demi chef de partie for renowned pastry chefs in Paris. In 2011, he won the World Pastry Champion title at the WorldSkills competition in London. This victory marked a turning point in his career, propelling him onto the international stage. He joins prestigious establishments such as the Four Season George V in Paris, Stay Restaurant at Taipei 101 in Taiwan, before becoming a pastry consultant for private training courses, demonstrations and master classes around the world.
Merging their skills within Twin’s Creative Lab
In 2021, the two brothers decided to combine their expertise and offer their know-how in the sugar sector, in a custom-built laboratory: their consulting company, Twin’s Creative Lab, was born!
Always striving for excellence and innovation, the two chefs inspire many pastry chefs with their creations and expertise around the world. Their careers have been marked by an unwavering passion and dedication to the art of pastry-making.
