Romain Dufour – Boulanger Globe Trotter!

Patrick interviews Master Baker, Romain Dufour. Romain shares his history, beginning with his 2 year training at Ecole de Boulangerie et de Patisserie de Paris and working at the... See More

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Romain Dufour – Boulanger Globe Trotter! Romain Dufour – Boulanger Globe Trotter!

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Patrick interviews Master Baker, Romain Dufour. Romain shares his history, beginning with his 2 year training at Ecole de Boulangerie et de Patisserie de Paris and working at the renowned Plaza Athenee under the direction of Christophe Michalak, World Champion of Pastry. Romain describes his position as Head Baker at the InterContinental Hotel in Dubai, UAE and his decision to leave Dubai to work in the US as Master Baker at Eurogerm USA. We discuss differences between French Sour Dough and American Sour dough breads and the growing popularity of brioche in the US. Romain also gives tips, defining the step by step process of making the French Kouign-Amann pastry!

Patrick interviews Master Baker, Romain Dufour. Romain shares his history, beginning with his 2 year training at Ecole de Boulangerie et de Patisserie de Paris and working at the renowned Plaza Athenee under the direction of Christophe Michalak, World Champion of Pastry. Romain describes his position as Head Baker at the InterContinental Hotel in Dubai, UAE and his decision to leave Dubai to work in the US as Master Baker at Eurogerm USA. We discuss differences between French Sour Dough and American Sour dough breads and the growing popularity of brioche in the US. Romain also gives tips, defining the step by step process of making the French Kouign-Amann pastry!

Host Info

Patrick Honeywell

Patrick Honeywell has 30 years of experience in the Food and Pastry Industry. Formerly served as Pastry Chef for Westin Hotels and Resorts where he assisted in new hotel openings and creating pastries and providing recipes for the cookbook, “Food and Wine the Westin Way.”

Patrick works closely with food industry experts- Las Vegas Casino Pastry Chefs, Hotel Chefs, European and American Consulting Chefs, Master Artisan bakers. Working together, sharing each others passion ideveloping new products and menus.