Jean Michel Raynaud

Born in France, Jean Michel Raynaud began his career under the tutelage of
master Pâtissier Robert Schicchi in Marseilles and was a head pastry chef by the age of 20. He migrated to Australia and joined Sweet Art and Planet Cake as head chef and now continues creating exceptional tarts, pastries, macarons and desserts at La Renaissance Pâtisserie in Sydney’s The Rocks district. A baker’s life is a tough one though – Jean Michel wakes up at 3am and averages 5 hours sleep per day.

Books by Jean Michel Raynaud

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