Jeffrey CAGNES

Jeffrey Cagnes has made a name for himself in the Paris patisserie scene thanks to a rich background and his love for the art of the gesture. He now runs several stores in and around Paris.

Presentation

Jeffrey Cagnes discovered patisserie by chance, during a college internship in Troyes. Not being a big fan of the classroom, he immediately appreciated this discovery of the craft. He pursued his passion at a CFA in Avignon, working in the Mallard family bakery-pâtisserie. " There were 6 or 7 of us in the classes, because it wasn't fashionable at the time ", the chef laughs, " but it was a great place to learn ". The great names of the world inspired him to move to the capital, including Pierre Hermé, Philippe Conticini and Christophe Michalak.

A Parisian pastry revelation

Jeffrey became an apprentice at Stohrer in 2003: " It was a revelation, another universe ". He then worked for Sébastien Gaudard at Le Bon Marché, for Yamazaki, and at the age of 22 earned his first chef's position at Maison Hédiard, the oldest grocery store in Paris, now closed. The chef then spent two years working for Jean-François Piège and then for Paris Society, setting himself a new challenge: to produce pastries on a large scale, without compromising on quality. After conquering the restaurant business, the chef returned to Maison Stohrer: " I wanted to help this house grow. I developed their offer, and this project came to fruition thanks to the maturity I had acquired ".

A more personal approach

After these experiences, Jeffrey Cagnes made a decision. He wanted to take a more personal approach to patisserie: " You can't follow someone's lead all your life. I wanted to take the risk and tell my story through pastry ". In 2021, the chef set up his first boutique in Paris's 17th arrondissement, followed by a second on rue Montorgueil and finally one in Levallois-Perret. " I wanted to be sincere and let my origins shine through, by offering seasonal cuisine. I also want to pass on this craft and our gastronomic culture through workshops ".

He appreciates artisanal products, which reveal all the work of the pastry chef: " I like the play of poaching, texture and irregularities. A product can't be perfect, but that's what creates the beauty of our work. He incorporates inspirations from Sicily, Morocco, Germany and Mali, his family's roots.