Head baker/ Pastry chef manager
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I am Arthur Quaireau, a passionate baker with international experience in France, the UK, and Ireland. I’ve worked as a head baker and manager in renowned establishments like The Art Club in London, ArtyBaker in Dublin, and Ashford Castle. Dedicated to my craft, I’ve earned awards such as Best Young Baker Île-de-France 2022 and 2nd Best Brioche in Ireland 2023. I am committed, professional, and always eager to create exceptional baked goods.
I have gained extensive professional experience as a baker in renowned establishments across France, the UK, and Ireland. I started with internships in prestigious Parisian bakeries before becoming a head baker at The Art Club in London. I later managed baking operations at ArtyBaker in Dublin and Ashford Castle in Ireland. My roles have involved leading teams, perfecting artisanal techniques, and consistently delivering high-quality baked goods.
I completed my CAP in Bakery at Ecole Christian Vabret in Aurillac, focusing on organic products and sourdough techniques. I then pursued a BP (Professional Certificate) at the Institut National de Boulangerie Pâtisserie in Rouen. To further refine my skills, I attended advanced masterclasses in viennoiserie with Olivier Magne (MOF) and laminated dough techniques with Cyrille Van Der Stuyft (MOF).
