From the moment he set foot in a bakery as an intern in Paris, Amar Chibane knew he wanted to be a baker. “I told my mom I wanted to do that. I fell in love with it,” Chibane said. “My mom wasn’t so happy because she knew how much work it would be, but I told them that’s what I really wanted.”
After years of bakery training as an apprentice and becoming a French master baker, Chibane’s enthusiasm for baking has only grown. His specialty wholesale bakery, Boulangerie de Paris, supplies restaurants and hotels in Los Angeles and London the highest quality artisan breads and pastries.
“Everything we do has no limits. We work very closely with the chefs to customize the breads for them,” he said. “I love what I do. It’s like I’m the baker in each one of these restaurants.”
The original location in London produces about 15,000 pieces a day. The L.A. bakery, which only opened in October, produces about 3,000 a day. “We use simple, organic ingredients; sourdough process; wood fired ovens; and filtered water to remove impurities. Every single piece is shaped by hand.”
The hand work and attention to detail in the ingredients and baking process give Chibane the most pride. We’ll let the pictures of his beautiful products tell the rest of the story.