Pastry is Olivier's lifelong passion. In 2001, he studied for a year at the famous Ritz Cooking School in Paris where he learned to make delicious pastries with the best French chefs. His first challenge in the field was to prepare all the desserts for his own wedding in lovely St-Malo on the Brittany coast - a marvelous chocolate cake and macarons galore for more than 150 people. During a trip to New York City in 2009, Oliver and his wife, then pregnant with their second child, fell in love with this incredible city. This is where and when their project was born: a French style bakery with the homely and welcoming atmosphere of a Village café that would offer French and American fine pastries using all-natural products – a combination of the French touch with the American straightforwardness. In February 2010, Olivier left his position as IT Architect at a French consulting group in Paris and started working full time on the project. Entirely committed to bringing only the best to NYC, Olivier completed his training with renowned French pastry chef Camille Lesecq at the glamorous Meurice Hotel in Paris and chef Pierre Hermé of macaron fame at his bakery rue Vaugirard, Paris.
Olivier’s creativity, his high standards and acute business skills were enough to win over close friends and family who decided to be part of the adventure and funded the project. A great team of talented Parisian architects and designers helped materialized his idea of the future bakery shop. When the location was found near Washington Square, the name came easily. Mille-Feuille (a Napoleon in English) is a famous French cake enjoyed throughout the world, but the name, “A thousand layers or pages”, also punningly refers to the nearby Bobst library at NYU. The Mill on the logo evokes flour, a key ingredient, but its simplicity is also a reminder of Olivier’s commitment to producing authentic and all-natural baked goods. Mille-Feuille Bakery on Laguardia opened in May 2011.