DIDIER MEYER, A MASTER PASTRY CHEF OUT OF THE COMMON
Born in the 1960's, Didier Meyer, heir of an Alsacian family, grew in an environment that would see French pâtisserie being revolutionized for ever.
Didier began his career as a Compagnon in Strasbourg at the age of 15. He then started practising his scales and mastering his two real loves, Cooking and Baking, being taught by world-class chefs on the French Riviera in Hotels and in Strasbourg, in the well-known Michelin-starred restaurant "Au Crocodile". The Master Pastry Chef Didier Meyer then integrated a top Alsacian Pâtisserie House named "Muller Oberling" in 1984 that will prove to be life-changing. Promoted in 1988 as a Pastry Chef, this "hard worker" as always described by his peers, has in the meantime accumulated many Baking awards including the best Puff Pastry in France in 1985. Didier took the last step towards excellency and therefore the restricted circle of Top Bakers in France when he graduated in 1992 from his Master Pastry Chef degree. This worker behind the scene then stepped into the public light in July 1993 when opening up his first venture "Pâtisserie Maxime" in Haguenau and progressively refashoning the perception of Pâtisserie in France.
"Mr Le Président" as his title as the leader of the Association of Alsacian Pastry chefs suggests it, is looking into new challenges and notably bringing freshness and creativity to the Scottish Baking industry. Scottish connoisseurs are already won over!
THE COMPANY PÂTISSERIE MAXIME
Opened for 20 years, the House Maxime has seen its influence growing over the years to attain a point where gourmets throughout the country are now rushing to see the last pieces of art.