Timothy Breton: BO&MIE pastry as seen by its chef

Before joining BO&MIE, Timothy Breton went through the kitchens of the Plaza Athénée and the Café de l’Homme. With us, he develops the pastries and viennoiseries, and reinterprets the classics.

Less sugar, more plants

The interview soon goes beyond the house itself. It covers nutritional balance, cutting down on sugar, honey as an alternative, and the search for new raw materials — herbs, flowers, botanical notes paired with the main ingredient to bring out its flavour rather than mask it.

It is a way of working that means tasting a lot and discarding often. A creation is judged not on the idea, but on what is left of it after four or five attempts.

What goes into the shop

The chef also returns to concerns already present in 2019: the choice of products, working with small producers, the evolution of packaging. All subjects that would become whole chapters of our craft.

Two years after BO&MIE was founded, this interview gives a precise snapshot of where the house’s thinking on pastry stood at the time.