Raoul Maeder is artisan baker who has carried on the family tradition passed on from generation to generation, not to mention his training in the most prestigious cooking schools (Hotel de Vigny, the Chocolate House, House Ducamp, Lenôtre ...). Twice, in 2000 and 2002, he was awarded the 1st prize for Best Baguette in Paris. True to his Alsatian roots, Raoul Maeder offers creations inspired by his home region: kougelhopf (sweet or savoury), pretzels, Manele, Linzer Torte, streusel ...
