Master David Briand stands out for his competitive spirit and non-conformist attitude. After graduating in bakery, in 2004 he turned his attention to pastry training, discovering this ‘craft-passion’ that led him to perfect his skills, even leaving France. In Barcelona, he joined the team at Oriol Balaguer’s workshop, ‘Best Master Craftsman in Spain’, where he spent six years. Here he discovered another way of looking at pastry making, studying the most unusual raw materials, also in his role as executive pastry chef. He then joined the École Valrhona as a master pastry chef trainer to pass on his knowledge. A finalist at the Mondial des Arts Sucrés in 2016 with the French team, he was awarded the title of MOF, Meilleurs Ouvrier de France, in 2019. He is currently executive pastry chef at the École Valrhona in Tain l’Hermitage.