[vc_row][vc_column][vc_column_text]Passionate about pastry since his earliest childhood, Yann Brys chose to follow his vocation very early on.

After studying pastry until the BTS, he will have the opportunity to learn at the MOF pastry chef Philippe URRACA.

Fauchon, Concorde Lafayette, Bristol, Dalloyau, Yann BRYS cut his teeth with the greatest before creating the “Tourbillon” in 2004, on a galette des rois. The “Tourbillon” will evolve to become in 2009 the technique of poaching a cream recognized worldwide.

In 2011, a year of consecration:

Yann BRYS is named Meilleur Ouvrier de France, but also Creative Director by the co-presidents of the house Dalloyau.

Elegant, daring, sublime, the creations of the MOF are a real pleasure for the senses! To find out more about the MOF and its excellent pastries, we invite you to visit its website[/vc_column_text][/vc_column][/vc_row]