What is it about the French pastry technique which draws people in? French pastries and bread making are truly rooted in the country’s traditions and habits where, like in my family, people have been making them for generations. The techniques evolve with time, however, the basics remain the same. In our profession you need patience to give enough time for the dough to come to life. We can’t rush the fabrication process: the more the dough rests, the better the bread. Do you think people have become more discernible about coffee? Do you invest a lot of time into researching the beans you use?