“Knowledge should be like the bread basket in the middle of a table — you should share it.” – Chef Romain Dufour

Born near Bourges, France, Chef Romain Dufour discovered his passion for baking at a young age, working alongside his uncle in the family bakery. After completing his apprenticeship, he pursued his education at the prestigious École de Boulangerie et de Pâtisserie de Paris, earning dual diplomas and refining his craft under World Pastry Champion Christophe Michalak at the Plaza Athénée in Paris.

Eager to expand his horizons, Chef Romain spent six years in Dubai leading artisan and semi-industrial bakeries, including as Executive Head Baker at Bateel. In 2016, he joined Eurogerm USA as Master Baker of Research & Development, where he deepened his expertise in dough technology, enzyme formulation, and large-scale production processes.

In 2023, Romain became Head Chef of the Chicago Chocolate Academy with Barry Callebaut — the first baker to hold that position — before returning to his entrepreneurial roots. 

In 2025, he launched his own consulting company, sharing over two decades of baking knowledge through hands-on training, masterclasses, and tailored solutions that bridge artisan tradition with industrial innovation.

Specialities: Viennoiserie Innovation, Lamination, Dough Technology

Signature Online Course: The Art of Viennoiserie