Tain l’Hermitage

Jérémy Aspa

Pastry Chef Trainer



Jérémy discovered his passion for pastry while at college in Bordeaux. After obtaining multiple pastry- and chocolate-making qualifications, he went on to become the head baker of petits fours at Potel et Chabot.

He then joined Thierry Bridron at L’École Valrhona Paris-Versailles before becoming a Pastry Chef Instructor at L’École Valrhona in Tain l’Hermitage.

After putting in more than a year of work with Christophe Renou, Jérémy won the Meilleur Ouvrier de France competition.

Some of his creations