Know-how &

Know-how

“The marriage of modernity and authenticity for a well-made bread. »

FAMILY TRADITION

Matthieu fell into the pot when he was little. His parents became Intermarché members in 1987 and open a supermarket in St Jean de Moirans in Isère.
Then, in 1992, the Cancoin family decides to diversify and acquires the famous hotel in Nice 4* “Le Petit Palais“.
It was at this time that Matthieu embraced his schooling in Nice. He will integrate, a few years later, the renowned Hotel Management School "Paul Augier", from which he will graduate in 2003 with the congratulations of the jury.

Adorned with his culinary arts diploma as well as a solid bases in pastry, he joins Yannick Alléno's team at the prestigious Parisian palace : «The hotel Meurice ». This experience allows him to flourish and develop an undeniable expertise in the world of gastronomy.. Always in search of excellence, he enters Banette Private School in 2008 in order to acquire ever more expertise, to master bread-making techniques and the world of baking.

Know-how &

Know-how

“The marriage of modernity and authenticity for a well-made bread. »

Matthieu CANCOIN

His experiences shape his vision of a more modern and sustainable bakery. When he was 25 years he decided to open his own shop in the picturesque village of Biot on the Côte d'Azur. An innovative company that puts quality first, local and seasonal products.

TO BE CONTINUED.

Destiny places him on the path of the CEO of the largest BVP product manufacturing plant in Haiti. The two men find themselves quickly thanks to their common passion for bread. Matthieu is been offered the position of Production Manager in Port au Prince. Attracted by the challenge, he quickly begin to train and distill his know-how with a team of 400 people for several years.

Back in France, it is in Toulouse that he continues his journey in the world of BVP. Matthieu Cancoin will perfect and create new techniques in a renowned company. An inventing wholesaling, manufacturer of ingredients and technological solutions for the wheat flour bread sector mainly for export.

In September 2023, Matthieu Cancoin est nommé Professeur de Boulangerie au CFA Métropole Nice Côte d'Azur.

Expertise

Enzyme complexes, recipe formulations, sourcing ingredients, wheat analysis, traceability… have no secrets for him.

His encounters, his experiences lead him naturally on the path of training and consulting.

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