Born in Normandy, Gontran Cherrier grew up in a family of boulangers in the small town of Luc-sur- Mer. As a fourth generation baker, it wasn’t long before Gontran earned his first stripes in his parents’ Parisian boulangerie.

At the age of 16, he attended the prestigious Ferrandi Culinary School. Then, at Les Grands Moulin de Paris bakery and patisserie school, the young chef began to evolve into the master baker he is today.

Gontran spent years learning in some of the best restaurants in the world, including three Michelin-starred restaurant l’Arpège and at Lucas Carton as a patissier, chocolatier and boulanger be­fore dabbling in the world of publishing and television presenting.

In 2010 Gontran opened his first boulangerie in Montmartre, Paris, followed by a second in the 17th arrondissement, and a third in Germain-En-Laye in 2013.

Gontran chose Smith Street as the spot for his first boulangerie in Australia due to the similarities between Collingwood and Montmartre. Boulangeries in Hawthorn and Richmond have since followed.

Like wine, the ground – or terroir – where the ingredients are grown has an impact on both the flavour and texture of the produce. So here in Melbourne we use the same Label Rouge flour as Gontran uses in Paris, imported directly from France, as well as French butter Lescure.