Top-shaped brioche

Olivier Magne, a native of Cantal, is a bakery chef. In 2015, he was awarded the much-coveted title of Best Craftsman of France (MOF).

Born into a family of bakers, Olivier Magne began his career by learning the craft from his grandfather. He later took over the family bakery and specialized in natural sourdough-based products.

Passionate about his craft since childhood, he was eager to share his know-how and chose to became an educator, first working at the prestigious Institut National de la Boulangerie-Pâtisserie, then throughout France and abroad. His mastery and constant desire to improve led him to acquire expert technical skills while working with dough, whether these are applied to make bread or delicious viennoiseries.

In 2016, the Chef opened his first Farine & O bakery in Paris, which offers a variety of long-fermented sourdough breads and viennoiseries.
He also co-authored the reference book titled “Le Grand Livre de la Viennoiserie”.

A crunchy multigrain and fruit bread, lemon roll and a blackcurrant-lemon top-shaped brioche – which he presented at his MOF competition, are featured among his signature products.