Portrait of Cécile Khayat
i. Biography
Cécile Khayat has been Pastry Chef and cofounder of Mamiche in Paris since 2017, and the work there is built on a simple rule: familiar formats should carry a distinct house hand. Across breads, pastries, and sandwiches, the point is not to rename the category but to tune it—small shifts in balance and expression that keep the bakery legible as Mamiche. As Khayat puts it, “Whatever the recipe, whether it is for breads, pastries or sandwiches, we always deliver our own version.”
Coming Up
ESCP gave Cécile Khayat a framework shaped by structure and precision, and that background shows in the way she approaches bakery work with discipline rather than improvisation. Since 2017, she has been Pastry Chef and cofounder of Mamiche, where her name is attached to a project defined by consistency of voice. In that setting, recipes are not treated as fixed endpoints; they are read, adjusted, and made to carry a clear point of view.
Where They Are Now
Since 2017, Khayat has worked at Mamiche in Paris as Pastry Chef and cofounder. The range runs through breads, pastries, and sandwiches, but the through-line is the same: each item is presented as Mamiche’s own version of a known format. That approach gives the bakery its coherence. The work does not rely on novelty; it relies on a controlled, recognizable style that holds across different categories.
Career - Pastry Chef and cofounder — Mamiche, Paris (2017–present) Education: ESCP
Signature
Cécile’s signature dishes include pandoro, Vanilla cream puffs, marbled Babka, and muffin burgers. Read together, they show a baker working across soft, enriched, layered, and playful forms without losing a common thread. The range suggests attention to texture and shape, with each piece carrying a house style that favors clarity over display.
In Their Words “Whatever the recipe, whether it is for breads, pastries or sandwiches, we always deliver our own version.” “Without playing the false originality at all costs but by remaining ourselves.” Those lines set out Khayat’s method plainly: stay close to the familiar, but make the result unmistakably yours. The focus is on consistency, not theatrics; on a recognizable line across the menu rather than one-off gestures. In that sense, her work is exacting without being loud, and deliberate without leaning on novelty for effect.
FAQ What is Cécile Khayat's current role? As of 2026, Cécile Khayat is Pastry Chef and cofounder. Where did Cécile Khayat train or study? Cécile Khayat trained at ESCP. What is Cécile Khayat known for? Breads, pastries, and sandwiches made at Mamiche.
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