Heir to four generations of Alsatian bakery and pastry-making tradition, Pierre Hermé didn’t just carry on the family tradition, he rocketed it into the stratosphere. Beginning his career at the age of 14 as an apprentice to Gaston Lenôtre, Hermé went on to become a pastry chef in his own right by the age of 20, rapidly ascending into the realms of Haute Pâtisserie.
It wasn’t long before Hermé went from the patissier at Parisian gourmet mega-market Fauchon to empire-building on his own. In 1996, he founded Pierre Hermé Paris with business partner Charles Znaty, and the duo began putting the Hermé imprint on farther reaches of the globe. Their first boutique, named for the pastry artist at its creative helm, opened in Tokyo in 1998, followed by a Salon de Thé in July 2000. In 2001, Hermé returned to the gourmet scene in Paris, where his now iconic pastry shop at 72 rue Bonaparte in the Saint Germain des Prés district sets the standard for rediscovered creations and technical perfection.
In 2004, Hermé opened a second shop in Paris, featuring innovative interior design at 185 rue de Vaugirard, and established a training workshop in cooperation with the reputed Ecole Ferrandi run by the Paris Chamber of Commerce. And in early 2005, he unleashed a “luxury convenience store” and a chocolate bar in Tokyo, showcasing the evolution of Hermé’s innovations—not to mention his deft, delicate hand with chocolate and his iconic macarons. The newest Pierre Hermé Paris opened in 2006 in Shinjuku Isetan, one of the largest food halls in the world.