{"id":8798,"date":"2025-05-12T10:34:26","date_gmt":"2025-05-12T15:34:26","guid":{"rendered":"https:\/\/republicadelcacao.com\/?p=8798"},"modified":"2026-07-07T16:19:06","modified_gmt":"2026-07-07T21:19:06","slug":"conheca-o-chef-ep-2-com-jean-louis-berthet","status":"publish","type":"post","link":"https:\/\/republicadelcacao.com\/br\/meet-the-chef-ep-2-featuring-jean-louis-berthet\/","title":{"rendered":"Conhe\u00e7a o Chef \u2013 ep.2 \u2013 com Jean-Louis Berthet"},"content":{"rendered":"

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In this episode, we had the pleasure to have Jean-Louis Berthet, Executive pastry chef at Maman one of the fastest-growing\u202fchains\u202fof cafe-bakeries in the US. In this episode we will explore Jean-Louis’s professional experiences and how he creates pastries from memories, the challenges of big volume productions, trends in the bakery segment, and much more.<\/p>\n

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\u00abPastry is about wanting to share, to create, to discuss, and to challenge myself and the people around me.\u201d<\/p>\n

JEAN-LOUIS BERTHET<\/p>\n

 <\/p>\n

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Executive pastry chef, Jean-Louis Berthet, has a passion for creating quality food \u201csimple et efficace\u201d (simple and efficient) in the warm atmosphere of Maman. Born and raised in Saint-Julien in Brittany, west of France, he fuses his French roots into Maman\u2019s family-inspired dishes and baked goods.<\/p>\n

Jean-Louis developed a strong passion for baking from watching his mom in the kitchen and entered the culinary world as a pastry chef at the young age of 14. In 2009, he spent three years in culinary school at La Closerie in Saint-Quay Portrieux, followed by two years of culinary school for his BTM degree at CFA de Ploufragan. While attending CFA de Ploufragan, he studied an overview of pastries and bread, and specialized in chocolate, ice cream making and candy while learning how to manage companies and production.<\/p>\n

Prior to joining Maman in 2017, Jean-Louis was a pastry chef at Chez Pascal in the South of France. He shares his techniques by training team members and collaborating with all departments to give guests a unique experience. Jean-Louis approaches new items by choosing flavors that excite him, experimenting, exchanging ideas with his team, and always making sure it feels homemade from your mother\u2019s kitchen.<\/p>\n

Learn more about Jean-louis on LinkedIn on Jean Louis Berther<\/a><\/p>\n

and Maman on Instagram @_mamannyc_<\/a><\/p>\n

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Jean-Louis Berthet<\/strong>
<\/strong><\/a><\/strong><\/strong><\/strong><\/p>\n

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Favorite kind of chocolate:<\/strong> dark<\/p>\n

Favorite kitchen tool:<\/strong> Whisk<\/span><\/p>\n

Coffee or tea?<\/strong> Coffee<\/p>\n

Mountains or beach:<\/strong> A little bit of both<\/p>\n

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A Rep\u00fablica del Cacao promove o interc\u00e2mbio de conhecimento entre toda a sua comunidade de agricultores, produtores, aliados, colaboradores, chefs e amantes de chocolate.<\/p>","protected":false},"author":1,"featured_media":8800,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"2880","_monsterinsights_skip_tracking":false,"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[35,547],"tags":[],"class_list":["post-8798","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs-y-gastronomia","category-meet-the-chef"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t