Mickaël Martinez is a master baker specialising in French viennoiserie. Son of artisan bakers, he was introduced to the world of baking as a child, watching his father work with dedication. After completing his technical training, which led him to obtain the Certificat d’Aptitude Professionnelle in baking and then the Brevet Professionnel, he expanded his skills by also studying the art of pastry making, at his father’s suggestion. He gained experience in large cities and international contexts, including Paris, Munich and London. In 2014, he was appointed chef boulanger-pâtissier at Domaine de Manville in Les Baux-de-Provence, where he had the opportunity to create and optimise an artisan workshop under the guidance of demanding chefs, consolidating his technique and methodical rigour. During this phase, he began to develop his own aesthetic of viennoiserie, combining balanced textures and clean flavours. His technical skills led him to compete for the title of Meilleur Ouvrier de France (MOF) in the Boulangerie category in 2018, where he was a finalist, gaining significant recognition for the quality of his interpretations of complex leavened products. In 2022, he also embarked on the path of entrepreneurship by taking over a boulangerie pâtisserie in Marseille, in the Pointe Rouge district, where he founded “L’Art de la Viennoiserie”, a boutique workshop focused on the production of 100% homemade viennoiserie and bread.

In addition to his work as an artisan and entrepreneur, Mickaël Martinez is a professional trainer: he holds masterclasses around the world dedicated to creative viennoiserie and leavening techniques.