Hand and spirit
« The Art of Pastry – Chocolate – Ice Cream-making is refined sensual and delicate.
My delight in practicing it amounts to communicating happiness and generosity. It is in a constant spirit of challenge that I practice my passion and pass on my love of a well-done job. The respect of men and tradition allows me to go beyond the daily and to exalt my sensibility.
My satisfaction comes from developing, creating and highlighting all that affects taste, hearing, sight, smell and touch. »
“Hand and Spirit”
Artistic sugar piece made by Olivier BAJARD World Champion in Dessert – Making Meilleur Ouvrier de France Pâtissier
Titles and diplomas
Satellite’s connexion from Japan to France – International School with Olivier BAJARD’s practice.
Gourmand Guide select Chocolate sweets
Olivier Bajard’s sweets workshops Fleurus editions
Great Prize winner for book by association Meilleur Ouvrier de France – Gastronomy category
Creation of the Olivier Bajard’s shop in Collioure – France
Publishing of the first book intitled : “Les ateliers sucrés d’Olivier” at the Fleurus editions
Involvement in various national and international event linked to the French Gastronomy
Sirah – International Catering, Hotel and Food Fair – Lyon – France
“Bernard LOISEAU” Trophy – Artistic Piece Category – Europe Cup
Rousillon Dessert Competition Trophy organised by the CIVR at the Ecole Internationale de Pâtisserie (International Pastry School) – Perpignan – France
Gastronomy seminar organised by Eliane COMELADE – Gastronomy Historian and author of numerous books – Catalan cuisine workshops – Ille sur Têt – France
Transmission of the french know -how abroad
Professional travel for training in different school and company
Estella’s school – Tel Aviv – Israël – Japan – Taiwan – Asia –Europ – America
Notter’s school – Orlando – Chicago – New York – Miami – U.S.A.
Mercure d’Or for the best innovation and quality business in France.
Chevalier dans l’Ordre des Palmes Académiques (National Government Award for the education)
Coq d’Or awarded by the Guide of the Gourmands. One of the Best Chocolate makers of France.
Member ” Disciples d’Auguste ESCOFFIER” which value the quality of the gastronomy generally by the quality of products.
Member « Toques Blanches du ROUSSILLON » which groups together the best tables of the department
Ecole Internationale de Pâtisserie is founded.
Olivier BAJARD teaches Professional trainings short or long for the professional but also for food lovers.
Manager of the French Team for the World pastry Team Championship in Las Vegas in U.S.A.
Regional Trophy for the Best Pastry Chef awarded by the Guide CHAMPERARD
World Champion in Pastry – Chocolate – Confectionery – Ice Cream Making – Milan in Italy.
Meilleur Ouvrier de France Pâtissier. (National Government Award for Best Craftsman in France).
First Prize for Tasting and Artistic showpiece – Angoulême in France.
Nominated for the Etienne THOLONIAT Trophy.
Second Prize in the french Team for the World Pastry Cup – Lyon in France.
Third Prize in the French Championship for Artistic Ice Sculpture – Evry in France.
First Prize for Tasting and Artistic Ice Cream – Valence in France.
First Prize for Artistic Ice Sculpture – Romorantin in France.
Third Prize in the Charles Proust Awards for Artistic Showpiece and Desserts – Paris in France.
Pastry Chef at BAJARD’shop family – Poitiers in France.
First Prize for Desserts in Tasting, Petits Fours and Artistic Showpiece – Lyon in France.
Master’s Certificate in Pastry- Making – Grenoble in France.
Young talent of the year of the city of Poitiers.
First Prize for Desserts Tasting and Artistic Showpiece – Annecy in France.
Pastry chef – Pâtisserie LAROCHE – Grenoble in France.
First Prize For Desserts – Tasting and Artistic Showpiece – Néris-Les-Bains in France.
First Prize Artistic Showpiece – Roanne in France.
Pastry Craftman to PILATI’s shop – Roanne in France.
Certificate of Professional Education in Pastry-Making – Chocolate – Confectionery – Ice cream.
Chateau’s Pastry in MONTCEAU LES MINES – France.
My passion : Pastry
« Coming from a gastronomy background, I became naturally fascinated with the work of pastry-chocolate-ice cream maker from the age of 4.
The daily application of my parents to their craft was for me a revelation. This is why, at the age of 15, I setted off on the roads of the Tour of France to learn and practice with passion « The love of the well-done job » with highly skilled pastry chefs.
I also prepared for many competitions and attended various continuing professional trainings in order to grow and acquire the bases that would allow me to express myself fully.
Encounters with Meilleurs Ouvriers de France such as Gabriel PAILLASSON, Alain GUINET, Bernard HUGUET and Pascal CAFFET, who gave me their advice, were the deciding factors for the continuation of my career. »
– In 1993, at age 27, I obtained the much sought-after title of Meilleur Ouvrier de France (National Government Award for Best Craftsman in France).
– In 1995, appointed by the French Pastry Confederation to represent France, I participated in the Dessert-making Craft World Championship and received the top honour of World Champion.
Then, I started my first experiences in the world of instruction, transmitting without reserve my experience, my knowledge and the love of my craft in France and throughout the world.
It has become a vocation and I savour fully that happiness everyday.
I have been also involved in the organization of many national and international competitions in order to convey and perpetuate the know-how of the French Pastry Chocolate Ice-cream making.
– In 2001, so as to respond to many requests, I created my own consulting and pastry instruction firm.
– In 2005, the École Internationale de Pâtisserie Olivier Bajard was born and has been dispensing short and long trainings adapted to professionals and to the general public.
– In November 05th, 2007, construction and enlargement of the Ecole Internationale de Pâtisserie associated with the shop Olivier BAJARD
– May 13th, 2010, opening of the second shop in Collioure.
– October 15th, 2010, the first book ” Les Ateliers Sucrés d’Olivier ” to the editions Fleurus.