Bûche de Noël
lemon strawberry cranberry
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Born in Auvergne, maitre artisan Chocolatier and Patissier Chef Thierry Busset honed his craft at the hands of the masters, including notable chocolatier Bernard Sicard in Auvergne and later at Pilati Patisserie in the Loire Valley. He was pastry chef to a trio of three-star Michelin restaurants in London: Le Gavroche (Albert Roux and Michel Roux Jr.), The Restaurant Marco Pierre White, and The Oak Room (Marco Pierre White). A lasting legend in many European pastry kitchens, his former colleague Chef Gordon Ramsay called him “one of the finest pastry chefs in the world.”
Upon moving to Vancouver, Chef Thierry led the pastry programs at two of Thierry Cafe’s sister venues, CinCin Ristorante + Bar and West Restaurant + Bar, with an innovative approach to desserts, chocolates, and breads. “Widely regarded as one of North America’s finest pastry chefs” by notable publications like Vancouver Magazine, Chef Thierry focused the experience he gained from his multiple award-winning successes with Toptable Group to open Thierry Cafe where he shares his dream of showcasing art through the science of patisserie.