An internationally renowned master pastry chef, chocolatier and ice cream maker, Olivier Bajard developed his passion for pastry making at an early age. At the age of four, he was enchanted by the aromas and techniques of his parents’ workshop, and this is where his professional career began. At the age of 15, he became an apprentice at the Château Groison pastry shop in Montceau les Mines, where he obtained his CAP (Certificat d’Aptitude Professionnelle) in pastry making in 1983. Over the following years, he worked in several prestigious artisan establishments in France, including Pâtisserie Laroche in Grenoble and Maison Pilati in Roanne, where he honed his fundamental skills in artistic sugar work, desserts and baked products.

He also took part in several professional competitions: in 1984, he won first prize for artistic sugar work in Roanne, followed by other awards in tasting and artistic creations in subsequent years. One of the most important awards of his career was the title of Meilleur Ouvrier de France (MOF) Pâtissier, obtained in 1995 at the age of 27, confirming his excellence in the French confectionery art scene. Previously, in 1993, he had already won the title of Champion du Monde des Métiers du Dessert (World Champion of Dessert Professions) in Milan, one of the most prestigious achievements for a pastry professional.

Bajard has also taken on prominent roles in international pastry competitions: in 1991, he was Vice World Champion with the French team at the Coupe du Monde de la Pâtisserie in Lyon, and in 2002 and 2004, he coached the French team at the World Pastry Championships in the United States. These episodes highlight not only his technical skill but also his leadership and ability to pass on his professional knowledge. After moving to Perpignan in the Pyrénées Orientales region, he founded the École Internationale de Pâtisserie Olivier Bajard in 2005. He is also the author of cookery and pastry books, including Les Ateliers Sucrés d’Olivier, published in 2010, which brings together recipes, techniques and creative ideas useful for both professionals and enthusiasts.