David Briand

David came to the world of pastry by chance and in 2018 he reached a professional summit by becoming MOF Pâtissier.

Briand stands out for his non-conformist and competitive spirit. As a executive chef at L’École Valrhona of Tain L’Hermitage (France), he confesses that the key moment of his learning was in Oriol Balaguer’s workshop, where he spent six years and discovered another way to see patisserie, wagering on the quality of raw materials.