Christophe Boutes left school and became a baker to fund his musical education. Baking by morning, and studying music by day and night, he made two dreams come true.
His La Mouginoise des pains Mougins has been featured in the Gault et Millau guide four years running, and he appeared on the TV show, “Le Meilleur Boulanger de France, “ (The Best Baker in France.)
As a singer, he now tours and gigs around Europe under the name Christophe Davy, crooning with passion in a style as characteristically French as any pastry.
A baker’s day begins around three or four in the morning. Baking continues all day to keep warm bread on the shelf through lunchtime. Starting at age 15, Christophe would follow this taxing schedule music lessons, practice, and gigs into the night.
When I visited Cristophe’s bakery, Easter was around the corner. The chocolatier, Frederic, was at work making chocolate eggs of all sizes.
I shot these images on a Fujifilm X100T and used Fuji’s Classic Chrome film simulation. For more of my pictures, check out photos.dalyprose.com.