Stéphane Glacier, Meilleur Ouvrier de France in pastry, is a defender of artisanal, ingredient-driven French pastry. After working in prestigious houses and publishing several influential books, he founded his own boutique and pastry school near Paris. Glacier emphasizes transmission, seasonality, and authenticity—combining classic elegance with technical mastery. Through consultancy, teaching, and competition judging, he plays a vital role in upholding the savoir-faire of pâtisserie while embracing its contemporary evolution.