Camille Le Caër was born in Brittany, France, a region known for its crêpes.
Le Caër says "Had he not been a hyperactive kid, he might not have had the love of pastry he has today."
"I got into a lot of trouble in school, a lot of fighting," Le Caër says as he kneads a ball of brioche dough on the table of his Hertel Ave pastry shop. "I went to my grandmothers for a while and learned how to read a cookbook."
He also adds that with the future-leaning toward less waste and better stewardship his style of cooking/baking is so important.
Country eating in France is nothing like suburban eating in the United States. At an early age, Le Caër learned to use all of the crops in his grandmother's garden for creating a variety of dishes to prevent food waste. He'd make jam from berries and didn't think twice about eating the rabbits that would attempt to raid the rich spoils of her garden.
This young man know his stuff,
Le Caër got his start as a savory chef at the age of 14, when most teenagers are running rampant on the streets looking for various avenues of mischief. Instead, Le Caër was working in the kitchen of a Ritz Carlton.
Le Caër's shop will focus on French pastries. The delicious space will be at 1416 Hertel Avenue. Bon Appétit!