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Thierry John Cazenave
Originally from France, I have been in the bakery business for the last 35 years. During most of that time I was a consultant plant manger and trainer for numerous turnkey operations, low carb and sugar free products, as well as frozen and par baked product. I have been mentioned in several articles, in Bakery magazine, and Supermarket News magazine, and named as an extremely professional master baker as well as an excellent staff trainer by different corporations.
Open in Los Angeles a Bakery Cafe with and for Yves Thuries, famous chef and pastry chef in France.
Worked with famous manufacturers in the world to train professionally the employees.
Worked for La Tapa Chuteca, well known supermarket in San Salvador, helped them to find the right equipment for their factory to manufacture par baked and frozen products for their stores (25).
Worked with La Baguette in Managua as a consultant to teach par baked bread to sell to the supermarket and create the technology for frozen bread for Sub Way Central America.
Up to this date, training Artisan Bakers, to open new stores, retail and wholesale, and adapting new products using sourdough to create flavorful breads.