Anthony began his pre-apprenticeship in Tours, in a family home where he learned the trade, he was so passionate about, pastry chef. At the same time, he did two years of work experience in various French cities.

He then joined the Compagnons du Devoir to complete a CAP (vocational training certificate) in pastry-making and travelled throughout France. He stopped in Marseille for his additional qualification.

Afterwards, Anthony went to Switzerland for the "Caviar House" where he was in charge of the logistics of the different sales outlets of the brand in Geneva airport. He then decided to return to Tours to become a Pastry Trainer. He held this position for 3 years.

He then joined Tristan Robreau's restaurant, Le Lièvre Gourmand*.

During the pandemic, Anthony decided to deepen his knowledge in the commercial field and obtained a degree in commercial development in Bordeaux.

He joined the Ecole Nationale Supérieure de Pâtisserie in 2022 as a Pastry Chef Trainer to pass on his know-how.