Olivier Magne

Olivier Magne - @oliviermagnemof

"The course also includes recipes that are made by mixing two types of dough - croissant and vanilla chou - with the same technique I experimented with to achieve the MOF title."
Olivier Magne won the Meilleur Ouvrier de France (Best Professional of France) title in 2015. Olivier, who has received prestigious awards, comes from a family of bakers. He started his professional life in his grandfather's bakery, where he learned the basics of baking. A few years later, when he took over the management of the family bakery, he switched to using natural sourdough and it became one of his specialties. With the knowledge he accumulated over many years, he became an expert in making sourdough and raised dough.
He teaches at a well-known INBP vocational school in France and offers classes all over the world. In 2016, he opened his first Farine & O sourdough bakery in Paris, which was soon followed by 3 more. Its versatility is also supported by the fact that several of them have produced the large pastry book, Le Grand Livre de la Viennoiserie.
In the album, the pastry trends of our time and cakes developed with new techniques are described, such as his famous blackcurrant-lemon brioche, which he made for the MOF competition. He will also make the cake that resembles a spinning-top in Budapest.
"I am preparing for the course with simple, effective, but special recipes, with which the participants can quickly develop and expand their knowledge and the bakery offer of their shop."
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