OWNER AND HEAD PASTRY CHEF
After training in Toulouse as an apprentice aged 15, Hervé worked as a pastry chef in various businesses abroad - including the renowned Laurent Bakery in Sydney, Australia - learning a variety of new skills and techniques.
Hervé first arrived in the UK in 1997 to work at the main centre of operations for Maison Blanc in London’s Park Royal. He stayed there for ten years, several of those as Head of Pastry.
Gatineau is Hervé’s first solo enterprise. It has been trading successfully in Summertown, Oxford, since 2007, offering the finest artisan produce in the French/European patisserie and boulangerie tradition.
All cakes, breads, viennoiserie, savouries and biscuits are made by Hervé himself and his passionate team using the highest quality ingredients, perfect taste combinations and close attention to detail.
With the rising demand for our products, the kitchen in our shop eventually became too small. So in 2018 we decided to split our patisserie and bakery sections and open a larger, newly fitted, production kitchen based in Kidlington. From there all our breads and viennoiserie are produced daily, while our kitchen in Summertown is dedicated to making our cakes. As a result, our pastry chefs and bakers are able to produce more while maintaining the artisanal quality and freshness of our goods.
We offer a range of artisanal fresh breads, viennoiserie, cakes, savouries, biscuits and chocolates. All available for retail and wholesale.
Hervé and his team are consistently looking to innovate and improve recipes, always using the best ingredients available. All our flour, butter, cream and chocolate come from France so to ensure quality and authenticity; while our vegetables and fruits are sourced locally whenever possible.