Pâtisserie Tony Pluot

From infinite pastry-making to passionate madness

Passionate about the pastry-making profession, Tony learnt the basics of pastry-making in a small country bakery when he was just 14.
He then joined Pascal Caffet's brigade (Meilleur Ouvrier de France / World Champion Dessert Maker) at the age of 20.
Tony quickly acquired a competitive spirit and entered a number of competitions, the most recent of which was the French selection for the World Pastry Cup in 2019.
Tony rose through the ranks to become head of production for the patisserie after 10 years of development.
Today, Tony Pluot puts his name to every one of his creations for your enjoyment and wants to share his love of a taste for excellence.