Christophe Berthou, Baker, pastry chef and miller
What best defines me?
Being passionate about baking and flour milling since I was young definitely comes first. Coming from a merchant family, I very quickly found my way. So I began my apprenticeship in 1990 at the Ferrandi school in Paris, a French culinary school, where I was able to study baking, pastry and catering with the greatest teachers. As an interested and curious young man working alongside the noble raw material that is flour all day long, , I immediately wondered about its manufacturing method. I was fascinated by the magnificent know-how – the transformation of this marvellous cereal that is wheat.
It was therefore quite natural that I headed towards the milling world until I graduated with a professional certificate (?) in the cereal industry, a diploma gained from the prestigious Conservatoire National des Arts et Jobs,in Paris. Indeed, it is very important to know how to make flour, depending on what you want to bakeand to know how it will reactdepending on what you wish to bake.; so that you may correct it if necessary, in order to optimize the results of your bread and pastries wherever you are in the world.
Equipped with these qualifications , I was fully prepared to successfully launch my first bakery-pastry shop “Les Délices d’Anaïs” near Paris .
Eight years of experience and knowledge later, , I felt ready to travel the world. In 2009, I decided to settle in Africa – a continent that I have greatly appreciated since 1990 – and more precisely in Mauritania. After anticipating the problems I was likely to encounter, whether related to equipment, raw materials or even staff, I opened “Les Délices d’Anaïs” in the capital, Nouakchott, which very quickly turned into a bakery- industrial pastry, thanks to my know-how. In 2019, I sold my company “Les Délices d’Anaïs” in Mauritania for family reasons. So, it seemed natural and in the right order of things to put my skills to the service of others. Since then, I have been able to work for companies or even individuals as a baker-pastry chef and miller all over the world in order to improve their manufacturing, output or even the creation of their bakeries and pastries. Thanks to my career, I considerably broadened my knowledge , whether at a professional level, through languages or religions. This, in turn, allowed me to meet a lot of very interesting people with a wide range of expertise. Over the years, I have been able to build a large and very varied network in my field. Therefore I am now ready to dedicate myself to your project….