Peyo Nobre

Peyo Nobre is a pastry chef and baker, consultant, and instructor, now recognized in France and internationally as one of the leading experts in artisanal bakery snacking.

He began his career at the age of 15 by joining the Compagnons du Devoir. Initially focused on fine pastry, he later developed a rare dual expertise by embracing both the codes of bakery and modern snacking.

During his compagnonnage Tour de France, he traveled through many cities and capitals — Angers, Pau, Milan, Bordeaux, Rouen, London, Dax, and Strasbourg — building strong technical discipline, great versatility, and a demanding vision of the craft.

At the end of this journey, he became Pastry Chef in Tours, his hometown, before settling in Nantes. There, he developed his activity as an independent instructor and consultant. Very quickly, millers and artisans began seeking his expertise to support the development of their bakery ranges, and later their snacking ranges, a sector undergoing major transformation at the time.

Thanks to his dual perspective as both a pastry chef and a baker, Peyo Nobre has built a unique approach to artisanal snacking. For him, successful snacking relies above all on a genuine bakery culture: bread remains the essential foundation of creation. He therefore champions modern bakery snacking that is structured, technical, and profitable, while remaining deeply rooted in artisanal know-how.

Today, he supports and trains artisan bakers throughout France and internationally. Through his training courses, he shares an efficient and innovative vision of snacking that has become a benchmark in the profession. His hands-on expertise, technical mastery, and ability to anticipate market developments make him one of the most recognized professionals in this field.

For VoilaChef, Peyo Nobre presents four emblematic creations of modern bakery snacking: a vegetarian confit bell pepper tatin with basil pesto on plain viennois bread, an English muffin with cheddar and fried egg, the avocado marguerite, a reinterpretation of avocado toast on turmeric viennois bread and a savory babka shaped like a brioche bun with pesto, ham, and cheddar.