Arnaud Depondt

Arnaud Depondt is an experienced boulanger with a strong background in the art of bread-making. Currently, Arnaud has been employed at Maison Kayser USA since September 2017 and has also been working at Au Petit Bonheur since September 2016, where responsibilities include complete autonomy in production and managing a first-year apprentice. Previous experience includes a position at Le Fournil de mon Père from August 2015 to August 2016, focusing on traditional French bread-making techniques using liquid sourdough. Arnaud holds a CAP in Arts boulangers et pâtissiers from CFA des Compagnons du Devoirs de Nîmes and a Baccalauréat in Sciences from Lycée Léonard de Vinci.