Thierry Bamas is an internationally renowned Master Pastry Chef, M.O.F. Pâtissier since 2011, recognized worldwide for his technique, creativity, and professional dedication. After working as a pastry chef in fine dining restaurants, including Michelin-starred establishments, he opened his first pastry shop in 1998 in Bayonne, southwestern France. This marked the beginning of his artisanal enterprise, allowing him to fully express his aesthetic vision of pastry.

He later expanded with additional locations, including a workshop in Anglet in 2009 and another in Biarritz in 2013. His most recent opening, in 2024, is a new production and sales space in Bayonne on Avenue du Capitaine Resplandy, completing the network of his stores in the French Basque region.

Thierry Bamas has earned numerous international awards that highlight the key milestones of his career: in 2001, he became European Pastry Champion; in 2005, European Sugar Art Champion; and in 2010, World Semifreddo Champion in Rimini. His ultimate recognition came with the title of Meilleur Ouvrier de France in the Pastry category.

In addition to his work as a pastry chef, he is also an international educator and trainer, regularly participating in masterclasses, demonstrations, professional courses, and jury panels.