Jayce Baudry

My pastry career began at the age of 14, pursuing a pastry apprenticeship under Bordeaux pâtissier Francis Droubay. His shop was renowned for two things: everything was made in-house and it specialized in traditional, labor-intensive sweets rarely found in other pastry shop. The experience instilled in me an appetite for excellence and a work ethic which would land me in some of the world’s most prestigious pastry kitchens.
From there, I went in Paris, securing a position at the Hôtel Plaza Athenée under the famous chef Christophe Michalak. Working in a kitchen that formed such pastry legends as Coupe du Monde champion Jérôme De Oliveira, I was exposed to the highest levels of aesthetics, refinement and techniques. After four years, I was ready to add yet another color to my palette with a position in Lyon, the country’s culinary capital.
In Lyon, I joined the team of Sebastien Bouillet recognized pâtissier and chocolatier Relais Desserts, renowned for his beautiful shops throughout the city. It was my first exposure to very high volume pastry work, complementing the precision I had learned at Plaza Athenée. After two years, I felt ready to take on my next big challenge: New York City.
In 2013, I joined the team at DANIEL Restaurant under the Executive Pastry Chef Ghaya Oliveira, whose open-minded, internationally-inspired creative process complimented with my previous regimented training. Over three years in the restaurant , I learned when to bend the rules of French pastry and how to use his technical training to execute the wildest imaginings of both Oliveira and Boulud. In May 2016, I was promoted to my own Executive Pastry Chef position, overseeing all production for the three locations of Épicerie Boulud.

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