Vincent Valton – Pastry Chef, Chocolatier and Trainer

In Vincent Valton, we have a partner who is not only warm and personable, but also highly skilled, dedicated and passionate about his craft. Together, we develop and test new products and ways to use them in the kitchen, collaborate on photo shoots and promote each other at trade fairs. It’s time to introduce the person behind this collaboration.

The aroma that started it all

The aroma of freshly baked brioche on a Sunday morning: Vincent Valton's story begins with this childhood memory of his grandmother's kitchen. He knew from an early age that his future lay in the culinary world. At just 15, he joined the „Compagnons du Devoir“, where he learned the fundamentals of his craft and gained insight into different establishments and ways of working.

Taking his craft around the world

His career in France took him to establishments including the Pourcel brothers' „Jardin des Sens“ in Montpellier. He then set his sights on using pastry making as a passport to discover other cultures and learn English. He went on to work in Melbourne, New York and finally Kobe, Japan. These years gave him not only professional experience, but also an open mind and the ability to adapt to different teams and working methods. In Japan, he also deepened his knowledge of chocolate making, a specialism that would go on to play an important role in his career.

The world of prestigious culinary houses

Back in France, he was drawn to the world of luxury culinary houses. At Fauchon Paris, he started in production and gradually moved into research and development. There, he worked on new recipes from the initial idea through fine-tuning to production, learning to combine creativity, high standards, consistency and brand identity.

The joy of sharing knowledge

At Fauchon in particular, another aspect of his profession became increasingly important: sharing knowledge. While training teams and exchanging ideas with students at Cordon Bleu Paris, he discovered how rewarding it is to explain a technique and see others grow through it. In 2017, he left production to join Cordon Bleu Paris as a chef and instructor. Teaching students from all over the world brought back what he had loved so much about his travels: cultural exchange and a shared curiosity about the profession.

Bordeaux and „L'Idée Sucrée“

In 2020, Vincent settled in Bordeaux. Today, he teaches patisserie, chocolate making and confectionery at the Institut Culinaire de France. He supports aspiring professionals not only in mastering techniques, but also in developing greater independence, creativity and a deeper understanding of their profession. He founded his own company, „L'Idée Sucrée“, through which he offers baking workshops, training and consultancy for individuals and professionals.

Technique in the service of enjoyment

Almost twenty years into his career, a clear thread runs through his journey: learning, travelling, discovering, developing his skills and sharing knowledge. His approach to pastry is shaped by international experience and work in a wide range of establishments. Technique is essential to him, but always serves flavour, simplicity and enjoyment.

And beyond the pastry kitchen?

Vincent remains curious outside work, too. Travel and other cultures continue to inspire him. To balance the demanding days in the pastry kitchen, he enjoys sport, whether running, playing squash or cycling. Whether teaching his students, exchanging ideas with fellow professionals or working at his workstation, Vincent remains true to the values that have shaped him: a passion for his craft, humility, curiosity and, above all, the joy of sharing knowledge.