Having graduated from ESSEC business school in 2007, Marion Baralon joined the Pernod Ricard group as Product Manager for several well-known brands. After six years working in marketing, she decided to reorient herself and followed her passion for pastry arts. She joined Ecole Nationale Supérieure de Pâtisserie (ENSP) to take a training course, subsequently passing the CAP Pâtissier as valedictorian. During this training, Marion did several internships with top professionals, such as Bruno Montcoudiol, Pierre Hermé and Régis and Jacques Marcon. Then she joined the pastry shop "Aux Douceurs Artisanales" as Pastry Chef before the lure of education led her back to ENSP in 2017 as Chef Instructor.