Thomas Marie, Meilleur Ouvrier de France in bakery, is one of the world’s foremost experts in laminated dough and viennoiserie. With a background in both bakery and pastry, he developed a methodical and refined approach to croissants, brioches, and puff pastry, focusing on fermentation, layering, and texture. As an educator and competition juror, Marie has helped shape best practices for professional bakers around the world. His pastries reflect warmth, structure, and a deep understanding of dough science—making him a benchmark in boulangerie excellence.