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Tain l’Hermitage

Baptiste Sirand

Pastry Chef Trainer

Biography

Biography

After getting his Cookery “BEP” diploma in 2010 and his Professional Baccalaureate in Cookery in 2012, Baptiste did a national qualification in Plated Desserts one year later. This was a perfect opportunity for him to cut his teeth with World Pastry Champion 2009 Jérôme Langillier.

In 2013, Baptiste joined Anne-Sophie Pic’s triply Michelin starred restaurant in Valence, where he worked for three years.

In 2016, Baptiste took the next step in his career in Annecy with 2005 World Pastry Champion and 2007 Pastry-Making Meilleur Ouvrier de France Philippe Rigollot. There, Baptiste developed his skills in pastry stores, winning the Sensibilité Gourmande challenge in 2017.

A year later, Baptiste joined Anne-Sophie Pic’s doubly Michelin-starred restaurant at the Beau-Rivage Palace, a 5-star hotel in Lausanne, Switzerland.

He worked there as a Pastry Chef until October 2019, when he joined the Valrhona School as a Pastry Chef Instructor.

 

Some of his creations

valrhona.com-recipe-christmas-bowl
valrhona.com-recipe-dessert-sous-bois