Chef Clément Higgins
After a master’s degree in Business Law and several experiences in pastry shops (Saint-Victor pastry shop in Marseille, La Boulangerie in Sydney) and restaurants (Les Gamins in Marseille), in April 2014 Clément Higgins creates “Bricoleur de douceurs” (Handyman of sweets), his own pastry laboratory for catering, together with his partner Aurélie (who has been working in the kitchen for a few years). Faced with the growing number of orders from individuals as well as requests from the restaurants that wish to offer their desserts, they decide to find a bigger space and increase their production capacity. From a personal point of view they also want to meet people for real! They find the shop they were looking for and the workers ready to embark with them on this demanding journey. They put an additional “S” and become BricoleurS de douceurs (Handymen of sweets). After a few months of hard work and lot of fear … the new BricoleurS de douceurs adventure begins two days before Christmas, on 23 December 2015!
Since then, they have been producing fresh, creative pastries every day, with meticulous visuals, marked and carefully thought-out tastes. Seasonal products and preferably local producers are highlighted daily. “Our city has been booming in gastronomy for several years, good restaurants are multiplying and easily find their customers. We wanted to add our stone to the building … ”
Photo: copyright JP Garabedian