Frédéric Bau was born in Lorraine, France. His vital and professional career as a pastry chef and chocolatier shows, in perspective, a singular coherence, a particular ascending geometry in which each step seems essential and necessary to access the higher level. It is this vital journey that has made him one of the most authoritative voices within the particular galaxy that is the sweet in the universe of contemporary gastronomy and one of the most prestigious international communicators and trainers in artisan work with chocolate. .
