Ludovic Richard

Ludovic Richard, Meilleur Ouvrier de France baker, grew up in his family bakery in Morbihan, where he developed an early passion for the craft. This immersion in the world of bread shaped his career and fueled his ambition to become a master artisan.

After completing several training programs (CAP Pastry and Baking, and a Master Baker’s Certificate), and through meaningful professional encounters, he took part in major baking competitions, including the European Bakery Cup and the World Bakery Cup. He built a reputation for rigor and innovation, crowned by the prestigious Meilleur Ouvrier de France title in 2000. His passion for knowledge transmission and his commitment to elevating the profession have made him a key figure in French baking.

In 2020, he published the book Passion & Tradition Boulangères, which brings together his techniques and creations in bread, viennoiserie, and brioche.

He now shares his expertise as a teacher at a high school in Morbihan, where he trains future bakers and continues to inspire a new generation of artisans, as well as in various schools including the prestigious École Bellouet in Paris. He stands out not only for his technical mastery, but also for his strong commitment to education. In 2025, he served as coach of the French team for the World Viennoiserie Championship.

At the same time, the Chef expanded his horizons internationally by opening a boutique in central Tokyo, Japan.

Today, for VoilaChef, Ludovic Richard shares his expertise through several masterclasses focused on sourdough: sourdough and flour technology, ultra-generous muesli bars, indulgent brioches with a stringy crumb, and natural or multigrain breads.