Antoine Dubois​

Biography

Antoine Dubois is a young entrepreneurial pastry chef. At 25, he started the Miss Madeleine adventure with the goal of creating this French product. Antoine first trained in the field, in the kitchens of a restaurant, before getting a CAP in pastry. It was when he went with his younger brother Fantin to the ENSP's open days that he really decided to improve his skills. He joined École Ducasse and was in class at the same time as his brother. During the training, he invested himself fully and progressed technically. "I already had a basic knowledge of pastry making and I learned a lot at the ENSP. I acquired new skills and much more advanced techniques.

It is really during his third year that he works on the Miss Madeleine project. At the beginning, the project was thought to be realized in Toronto in partnership with another student. The Covid wanted it otherwise. The project was rethought, and it is in Lyon that Antoine decided to enhance the madeleine. He partnered with his mother and father-in-law. "Miss Madeleine is a real challenge. It's about highlighting a French product and reworking it endlessly. Few pastry chefs today devote themselves 100% to the madeleine. There are three of us in France." 
Antoine reinvents the madeleine with his vision as a pastry chef to create a sublime product. ​

"With my training at École Ducasse, I made my dream come true at 25 years old. The training at ENSP is very complete. In the third year, I learned to become an entrepreneurial chef by studying accounting, management or how to make a business plan." ​
The young pastry chef then recommends that future students invest 100% in their training and take advantage of the reputation of the École Ducasse to "go and see the excellence in pastry. It opens a lot of doors, and you have to make the most of it.