After several years spent developing his family-owned pastry business, Dominique Brun became one of the first boutique owners to offer organic products by creating "L'artisan du Bio" in 1990, the first organic artisanal pastry in France, and "Goûterbio", an organic pastry production workshop. Then, his expertise and savoir-faire led him to become a Chef Instructor in various institutions. He joined the Ecole Nationale Supérieure de Pâtisserie (ENSP) team in 2012, where he became the Technical and Pedagogical Manager and Chef Instructor.