Brian Boclet

Brian Boclet is a Master Baker, consultant, and educator, and formerly Head of Bakery at the École Hôtelière de Lausanne.

Born into a family of bakers, he grew up in the heart of the family bakery, surrounded by the aromas of fermenting dough and warm butter. From an early age, he learned alongside his father, shaping his first croissants, a passion that came naturally and took root in his childhood.

After completing his apprenticeship with his parents, Chef Boclet chose to broaden his horizons and move to Paris, where he worked alongside renowned chefs. These formative experiences allowed him to refine his technique, sharpen his eye, and nurture his creativity.

He then settled for seven years before making a major decision: to move to Lausanne, Switzerland, to work with Thomas Marie, MOF Baker, who would become both his mentor and close friend. Chef Boclet went on to teach bakery at the École Hôtelière de Lausanne, later becoming Head of Bakery, where he shared his expertise with future hospitality professionals.

In 2023, Brian Boclet reached the finals of the Meilleur Ouvrier de France - Bakery category, a milestone in his career.

In 2025, he also served as coach of the French team at the European Bakery Cup, where his team finished first, and as coach of the Swiss team at the World Viennoiserie Championship, achieving an excellent second place.

Alongside his teaching and consulting work, he travels the world to lead masterclasses and share his vision of modern viennoiserie, a delicate balance of precision, creativity, and aesthetics.

For VoilaChef, Brian Boclet presents three exceptional creations that capture the finesse of his craft: his Almond apricot marguerite, his pain au chocolat 3.0, and the traditional Italian panettone, both technically demanding and exquisitely delicious.