Baptiste Moreau started learning his trade when he did his BEP diploma in Pastry-making. As part of the workplace-based aspect of the course, he joined the JEG pastry shop and bakery in Yerres, where Jean-Emmanuel Gaignard passed on his passion and love for pastry-making.
In Paris, he joined the team led by Cédric Charles-Hélène at Stohrer, on Rue Montorgueil, where he continued his professional education. While there, he also spent some of his time with L’École Ferrandi.
He was determined to explore the world of restaurants and hotels, so he went to the prestigious Grand Hôtel Intercontinental Opéra and got his Brevet Technique des Métiers (or BTM) at L’École de Boulangerie Pâtisserie de Paris. During his time spent exploring the Parisian scene, he also did a spell at the Café de la Paix, before venturing a little further afield to join Jacques Maximin’s Bistrot de la Marine in Cagnes-sur-Mer as a station chef. He integrated the kitchen brigade at the Relais du Parc restaurant at the Hôtel Renaissance Trocadéro. Then in 2015, he joined the Ecole Valrhona Paris first as an assistant and he is now a Pastry Chef instructor.