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Florian Poirot
Pastry chef
- Discipline
- Other
i. Biography
Formation came first for Florian Poirot, and the formal side of the work started at Nancy Culinary School, where pastry and confectionery training led on to a Master in Pastry and Confectionery. Before that, the craft was already close at hand: in the bakery of his grandfather, in a very small village where he grew up, he spent much of his time as a child. That early exposure meant daily production, flour in the air, and the practical rhythm of pastry long before it became a profession. As he has said, “At the age of 6, I spent most of my free time in my grandfather’s bakery situated in a very small village where I grew up.” He has also said, “Since then I always wanted to become a pastry chef.”
The Climb
Nancy Culinary School gave Florian Poirot the structure to match an early instinct already formed in childhood. From there, the work moved into professional kitchens, including a period as pastry chef at Franck Daubos in Paris. In that setting, the pace was sharper and the standards tighter, and the discipline of the trade had to hold under pressure. That mix of childhood exposure and formal training now defines the career he has built. He is pastry chef and owner of Florian Poirot Patisserie/Malton, and the move from kitchen role to ownership marks a steady progression through the trade. It is a career shaped by consistency, skill and the confidence to put his name to the work.
Today
He works as a pastry chef, with macarons, chocolates and desserts at the center of the range. These are forms that demand precision, from finish to balance to timing. His method sits between close attention to ingredients and a broad approach to sourcing, with no fixed boundary between local produce and further-reaching supplies. As he puts it: “Every day, I look for the best ingredients available – whether that is fresh fruit sourced within a mile of the shop, or vanilla pods from the other side of the globe.” That approach sets the terms of the work. Proximity matters, but so does reach; fresh fruit from nearby and vanilla from farther afield are both part of the same standard. The result is pastry built on selection and discipline, with each dessert carrying the evidence of that sourcing.
In Their Words “Every day, I look for the best ingredients available – whether that is fresh fruit sourced within a mile of the shop, or vanilla pods from the other side of the globe.” “Since then I always wanted to become a pastry chef.”
Recognition
Florian's honors include UK Pastry Champion (2017) and Best Sugar Showpiece prize. Together, they point to a practice that spans flavor work and showpiece construction, with sugar handled as a separate discipline alongside the rest of the pastry range.
Profile updated July 2026
FAQ
Asked of Florian
What recognition has Florian Poirot received?
UK Pastry Champion (2017).
