Myriam GUÉDRAT

Myriam Guédrat didn't wait for the Covid crisis to change her life. At the age of 40, she took up pastry-making. With great success.

Presentation

In recent years, examples of city dwellers leaving everything behind at the age of 40 or 50 to start a new life closer to "real values" or "manual" jobs have multiplied. Not always with the expected success...

Myriam Guédrat was also part of this movement, and she makes no secret of it. "I had been a legal translator in a Parisian law firm for a long time. At the turn of my forties, I took stock of my life, no doubt out of weariness, but also because, in my opinion, I was reaching a pivotal age for a woman. I left everything behind, and took a one-year CAP in pastry-making at Ferrandi. My path was clear."

Trained by Jean-François Foucher

The neo-pâtissière doesn't want to work with just anyone or in just any way. "I had a few imperatives, such as working with organic and local produce. And, to meet this demand, I quickly spotted Jean-François Foucher as the ideal candidate. He welcomed me into his Neuilly patisserie, which he has since sold, to teach me the trade. He then entrusted me with the reins of his store in Deauville, which I ended up buying, while accompanying me for several months. Today, he's a friend."

Saint-honoré, one of his specialities

Working in the same spirit as her mentor (taste above all, as little sugar as possible), Myriam Guédrat now works alone, unfortunately unable to find staff to match her expectations. "It's obviously very time-consuming, but my customers send me a lot of love. My specialties? The saint-honoré, a cake I can't take off my shelves, and a chocolate-lichen entremets, which is a big hit." Gault&Millau awarded her the Pâtissière Normandie 2024 trophy.