Area(s) of Expertise
Mr Thomas Marie was born into a baking family and at the age of six he would often spend time with his dad and discover the profession and take in the ambiance of a bakery. His passion took flight at the National institute of baking and pastry making (INBP) in Rouen. He started off as a student and rattled off a series of degrees and certificates before becoming a travelling instructor for the institute. He crisscrossed France and other countries, gleaning the latest trends and learning as much as he was teaching.
He continued to hone his craft by participating in many competitions where he often came away the winner: French national champion in baking in 2005, European runner-up in 2005. Always aiming higher, he signed up to participate in France’s most prestigious competition in hopes of being crowned a “meilleur ouvrier de France”. And so, in 2007, in his first attempt, Thomas Marie earned the right to wear the distinctive red, white and blue collar at the tender age of 26. He outlines his love of bread in the books 60 succès de Boulangerie-Pâtisserie (INBP/Jerome Vilette) in 2008, Le Grand Livre de la Boulangerie, (Alain Ducasse Editions) in 2017 and Le Grand Livre de la Viennoiserie, (Alain Ducasse Editions) in 2020. Today, he is a Senior Lecturer at the prestigious École hôtelière de Lausanne, where he teaches “novices to prepare upscale baked goods”.
Prix Gourmand Awards (Categorie Pain) « Le grand livre de la boulangerie » (2018)
Prix de l’Académie Nationale de Cuisine for his book entitled « 60 succès de boulangerie pâtisserie » (2008)
Meilleur ouvrier de France, Catégorie Boulangerie (2007)