Quentin Bailly
Chef ambassadeur
Quentin Bailly, pastry chef and chocolate chef and world pastry champion, embodies a generation of daring talents, ambassadors of French know-how internationally. Between technical precision, creativity and passion for transmission, he shares his know-how around the world, with a communicative energy.
Originally from the North, he trained at the CFA in Tourcoing and then at the Michel-Servet hotel school in Lille. It was at the Le Bel Air pastry shop, in Saint-André, that he took his first steps and discovered the demanding and meticulous world of artistic sugar. He then perfected his skills in Paris with big names, including James Berthier at SucréCacao, then Stéphane Glacier, Meilleur Ouvrier de France 2000.
He changed course by joining Philippe Rigollot, MOF 2007 and world pastry champion 2005, at the Maison Pic*** in Valence. This experience marks a decisive turning point towards a more contemporary gastronomic pastry. Back in Paris, he took over the management of the laboratory of Un Dimanche à Paris, an emblematic concept store dedicated to chocolate, before reuniting with Philippe Rigollot in Annecy as head chocolatier.
A competitor at heart, Quentin Bailly has distinguished himself on several occasions: 4th in the world at the 2005 Olympiades des Métiers, winner of the Pascal Caffet Trophy in 2009, then the ultimate consecration in 2013, at only 27 years old, by winning the World Pastry Cup with the France team.
In 2017, he chose Lille, his hometown, to open his first boutique, before inaugurating a second in 2023 in Pérenchies. In it, he expresses a modern and bold vision of pastry and chocolate, where technical excellence meets elegance of flavors.
An international consultant and trainer, he continues to pass on his know-how through masterclasses, training courses and events around the world, faithful to his desire to promote French pastry. An ambassador for the SICOLY® brand since 2018, he highlights the richness of the products through original creations and demonstrations where his sense of detail, creativity and love of the profession are fully expressed.
Chef ambassadeur SICOLY®
“I became a Sicoly® ambassador because the values of this cooperative are in the image of the products I want to highlight, a promotion of agricultural know-how and a controlled processing process that does not distort the fruit and gives professionals like me the opportunity to use very qualitative ingredients that are easy to use, which also makes it possible to sustain an ecosystem of farmers who often do not have the time to show their know-how, I want to be one of the standard-bearers who carry these values in France and beyond our borders. I have a strong attachment to Sicoly® and a pride in being one of its representatives.”
