DES GATEAUX ET DU PAIN
Working beside Pierre Hermé for three years, Claire Damon realised that her sensitivity could become the guiding principle to produce a cake and an emotion. She went on to work at Ladurée before joining the brigade de cuisine of Le Bristol and of the Plaza Athénée and met David Granger, known to be on an endless quest for the ideal bread. Together they launched this shop mixing the best of their worlds.
