Guillaume Dequidt

Guillaume Dequidt (born 18 May 1973 in South of France) is a French pastry chef. He moved to Australia in 2001 and was appointed Head Pastry Chef at Laurent Bakery, specialised for a high volume production. He was in charge of creating and developing new recipes for 15 stores and wholesaling to airlines, hotels, and cafes.

Career

Being born into a catering business in south of France, whose dad was a Chef, he started to bake cakes with his parents when he was 12 and then developed a strong passion for sweet treats. He did his apprenticeship and then worked in Paris and Harrods and Mason Blanc in London before he made his big move to Melbourne in 2001. He started working as the Head Chef for Laurent French Patisserie for five years. He then made his dream career change in opening his own French patisserie, La Tropezienne, named after a cake from Saint-Tropez. In 2011, with the help of a new business partner, he launched a wholesale arm, Mosaic Patisserie, due to the high demand for quality cakes and macarons on the market. He currently produces well over 30,000 macarons weekly and supplies his range of quality products to the finest hotels, restaurants, cafes, franchise chains, major distributors throughout Australia.