Olivier Magne, head baker from the Cantal region of France, was awarded the prestigious title of Meilleur Ouvrier de France in 2015. Born into a line of bakers, he began his career learning alongside his grandfather, then took over the family bakery specializing in natural sourdough. Driven by a passion since childhood, he became a trainer at the Institut National de la Boulangerie-Pâtisserie, sharing his knowledge in France and abroad. His technical mastery and constant commitment to improvement have made him an expert in working with dough, whether to create exquisite breads or viennoiseries. In 2016, he opened his first Farine & O bakery in Paris, offering long-fermented sourdough breads and viennoiseries. Author of the reference book "Le Grand Livre de la Viennoiserie", Olivier Magne shines with flagship products such as a crunchy multigrain and fruit bread, a lemon roll, and his famous blackcurrant-lemon toupie brioche presented at the MOF competition.