PORTRAIT

After more than 20 years as a pastry chef in prestigious establishments such as Le Meurice and Le Jules Verne, Christophe Louie developed a passion for panettone. In 2018, he trained at the International Baking School, then refined his craft in Italy under Mauro Morandin, a master of panettone, from whom he brought back a century-old sourdough starter named “Mauro.” In 2023, he opened his shop in Paris, where he offers both traditional and reimagined panettone.