Julien Duhamel - Creator of Delicacies

As a child, Julien, like everyone his age, had a dream: to become a fighter pilot. But that was before— before spending most of his time at his parents' business. "They had a boulangerie-pâtisserie in Paris. As a kid, at the end of the school day, I'd rush into their pastry kitchen to get stuck in.” What happened next? A flurry of training courses confirmed his choice, starting with a B.E.P. (advanced vocational diploma) Pâtisserie, at the end of ninth grade, with those who passed on to him the taste for a well-made baguette, his parents. "I went on to do a year of advanced training in plated desserts at the Plaza Athénée, followed by a C.A.P. Chocolatier as an independent candidate during my first year of B.T.M. at Maison Lepenant in Normandy.” Finally, at the age of 21, he completed a Brevet de Maîtrise at the Chambre des Métiers in Paris. Now it was time for the artisan to earn his keep. To this end, he took up the post of chef at the Huré bakeries in Paris, before joining the Bogner bakery in the capital's 13th arrondissement.

2017 marked the end of his time as an employee: Keen to get away from Paris for a while, Julien Duhamel opens his bakery in Orgeval, Yvelines. And to top it all off, he is accompanied by his wife Marine, a trained cook. He owes his entrepreneurial drive to the crème de la crème of pastry chefs, Stéphane Glacier, with whom his encounter was clearly one of the most significant in his career. "He can take credit for having succeeded in passing on to me his love of the profession, his passion and his firm desire to go beyond your comfort zone.” A valuable piece of advice that he strives to apply in his charming store. "I recently discovered puffed millet balls incorporated into pralines.

My parents had a boulangerie-pâtisserie in Paris. As a kid, I used to rush into their pastry kitchen

At first, I was skeptical, but I'm glad I tried it, because the texture is great, like little marbles with an added bonus of tasting similar to popcorn.” I also like to offer pastries with original combinations such as raspberry/pepper, lemongrass/pear or basil/rhubarb/strawberry. It's enough to leave you speechless when faced with an array of delicacies as varied as they are delicious. In addition to its traditional breads, pastries and viennoiseries, the Duhamel bakery and patisserie also offers ready-made meals and chocolate candies, as well as ice creams and confectionery. But what Julien really loves to make and enjoy is the chocolate éclair, his very own version of Proust's madeleine.

I take care to master the chocolate éclair, the desserT that underpinned my childhood

"My father always said: ‘A good chocolate éclair is the hallmark of a good pastry chef.’ So I take great care to master this dessert that underpinned my childhood.” And while he attaches great importance to the quality of his sweet treats, he also makes it a point of honor to give pride of place to local products, always favoring the purchase of French raw materials, and even better, turning to small-scale producers. "Our apples and pears come from orchards in Orgeval, and we work with a cooperative for milk, cream and butter. We make sure that farmers are earning money, that's what matters.” His consistent approach even led him to name one of his pastries "Orgevalais", as a nod to his adopted home town, or at least the town that gladly hosts his store.

He makes it a point of honor to give pride of place to local products, turning to small-scale producers