Marc Aumont’s passion for pastries began virtually at birth. Raised in Chamonix Mont Blanc in France, Marc grew up in an apartment located above his father’s specialty chocolate and pastry shop, La Gerbe d’Or. Surrounded by the aromas and sounds of baking in the kitchen, Marc’s passion for baking grew and at age 11, he stood side by side with his father and learned the tricks of the trade. Two years later, Marc began a formal apprenticeship with his father’s company, where he honed his skills as a pastry chef. When Marc was only sixteen, his father passed away, leaving Marc to head up the family business.
From 1992-1998, Marc attended continuing education at Ecole National Superieure de la Patisserie ,sale the family shop when the mother retired ,when to open another shop with a partner, then met David Bouley, and later served as a consultant to the highly regarded New York based chef for the opening of Bouley Bakery. After the successful launch, Bouley wooed Marc from France to serve as his executive pastry chef. Continue reading