Kevin Clemenceau
Pitchoun Bakery | Los Angeles
October 2019
Throughout his childhood in France, Kevin Clemenceau knew he wanted to follow his family’s culinary legacy. Before working in his family’s bakery at the age of 14, he learned how to bake bread with his father. In 2012, he graduated with a degree in pastry arts from Campus des Métiers et de l’Artisanat in Joué-lès-Tours, southwest of Paris. Clemenceau worked in hotels and boulangeries across France for years, most notably as Pâtissier at Four Seasons Hotel George V, Paris in 2015. In 2016, he crossed the Atlantic to work as chocolatier and pastry sous chef at Pitchoun Bakery in Los Angeles with fellow French owners Frédéric and Fabienne Souliès.
In 2017, Clemenceau took first place at the 2017 AUI Pastry Cup held by Albert Uster Imports (AUI) Fine Foods. He clinched the win with his Granny Smith apple entremets with notes of ginger and lemongrass; a double raspberry bonbon; and a tropical bonbon filled with mango.
