Nothing predestined Damien to found Labo&Gato with his brother Lucas. Actually, after studying engineering at Arts et Métiers, he began working in a design office in Paris, without much enthusiasm. As gastronomy is a passion, Damien takes advantage of his free time to attend culinary seminars in Ferrandi school. And it was a revelation! The following year, he joined the famous school for a one-year course to learn the Great French Cooking.
Then, he worked several years in pastry catering, and discovers the district of Les Halles in Paris and its shops dedicated to the culinary arts. Why does nothing like this exist in Bordeaux (the city of his childhood)? The idea of Labo&Gato was born. And after much thought and sleepless nights to design the project, Labo&Gato opened in 2011.
Today, even if he no longer has the time to teach pastry, that specialist mathematics and equations (there is always a College Casio calculator in the area!) teaches how to create perfect ice cream and sorbets.
After obtaining the title of "Brevet Technique des Métiers en pâtisserie, chocolaterie et confiserie", same time he was invited to be part of French gastronomy festival in China, Didier seeks to discover other horizons. On his way to Brazil, where he shared all his adknowledge, culture and professional experience for one year. Once back in France, he starded discovering a new world of pastry within l'Opera restaurant's brigade in Paris.
After years being far away from home, he decided finally go back to Marseille. Didier goes ahead with the traditional french bakery. At the same time, he establishes with a friend a projet that allows everyone to bake in pleasure and easily. This is the beginning of an educational adventure marked by the desire to transmit his knowledge and his passion that will naturally takes him after to join Labo&Gato Marseille at the end of 2018.
After devouring many cooking and baking books for years in her first bookselling profession, this 28 years-old resident of Reims decided in 2012 to follow her passion.
On the road to Bordeaux to get back to school. After a pastry CAP and a complementary mention, Julie returned to Reims, starts sweet catering business and provides pastry courses for big companies when Team Building at the Congress Center of Reims.
But she miss the Sleeping Beauty Town. And it is with enthusiasm that Julie left the Champagne bubbles to reach the town of Great Wines!
At the same time, she joined the Labo&Gato team to continue her work of transmitting a simple and uncluttered pastry, but always refined and detailed.
A science enthusiast since childhood, Lucas discovers the scientific writings of Hervé This in high school. He began studying biology and quickly specialized in the food industry. As a gourmand, he spends his free time devouring cooking and baking books and apply his knowledge by making cakes every week.
Desiring to combine his scientific achievements and his love of pastry, Lucas founded in 2011 Labo&Gato with his brother Damien. Naturally, we call him whenever we want to understand the how and the why of a recipe.
So who better than a mad chemist to teach how to succeed every time such a complicated pastry as macaroons?
After finishing five years of studies in cuisine with a restaurant dessert specialization at Lycée Hôtelier de Marseille, during this period Remy did several interships in Michelin-starred restaurants. He decided in 2012 to go and explore foreign lands.
He worked for one year at Bocuse group in the amusement park of the famous Mouse. After this experience, Remy is committed to work as baker inside of cruises. Working hard, he achieves the post of demi-Chef de partie and finally pastry Chef. Then he took the decision to leave the cruises to be part of a luxury hotel alliance, working between Western and Estern cost of the USA.
Travelling years after years, his home starts missing him, therefore he leaves his backpack behind to go back to Marseille. In 2018, he joins Labo&Gato team to share his contemporary and multicultural approach to pastry.
Holder of a CTE Pastry and a complementary mention "plated desserts", Youssef is a great baking enthusiast. From an early age, he learned the craft in major Parisian pastries shop like Ladurée, where he has worked for 3 years.
Then, he wanted to share this wonderful profession so he became a trainer and taught at the apprentice training center in Versailles. As he loves to teach to children, he started in parallel pastry classes with younger to teach them at the same time magic tricks, another discipline that fascinates him.
In December 2016, it is with enthusiasm that he decided to abandon the « Chocolate croissant » for the « chocolatine » ;-) to join the Labo&Gato Toulouse team and pass on his knowledge and passion, always in a warm and friendly atmosphere.