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Thierry
DUMOUCHEL

Baker, pastry chef, chocolatier
Garforth, United-Kingdom

Thierry Dumouchel’s career

Childhood memories are important in shaping our identity… Thierry Dumouchel still remember about apple pie and mille feuilles prepared by her aunt… in Normandy! The memory for good things in live, the taste awakening,  the terroir, also the sense of sharing, are undoubtedly the ultimate basis of its career choice.

After obtaining an NVQ in pastry and an NVQ in bakery from INBP in Rouen, Thierry Dumouchel had the opportunity to work in prestigious houses such as Lucien Peltier and Fauchon.

Furthermore, he moved to Japan for 3 years where he worked for Pâtisserie Française Lecomte, then Le Cordon Bleu. He also lived in Lebanon. These two destinations aren’t out of the ordinary.

A gentleman pastry chef in United Kingdom

Why Thierry Dumouchel lives in United Kingdom? Because he wanted to learn English to indulge his passion for travel. Then, struck by freedom of expression in this country (non-conventional!) and people very sympathetic, he stayed there.  He was elected Best Bakery in this country in 2010.

In addition to running his bakery-patisserie-chocolate shop in Leeds, opened in 1998, Thierry Dumouchel has a number of other activities: he is a Cacao Barry ambassador, a training consultant, a coach for start-ups and is involved in research and development in the food industry.

RÉMY COINTREAU ambassador for a very long time, Thierry explains that the use of Cointreau or St-Rémy in its desserts produces a real statement, an authenticity, more sharper tastes, a sweetness.