Trained as an apprentice pastry chef in Toulouse at 15, Hervé spent years working abroad, including at the renowned Laurent Bakery in Sydney. He arrived in the UK in 1997 to join Maison Blanc in London, spending a decade there, several of those years as Head of Pastry. In 2007 he brought that craft to Oxford, opening Gatineau in Summertown: his first solo venture, and a patisserie built on an uncompromising passion for quality.          Everything at Gatineau is made by Hervé and his team in the finest French and European artisan tradition, with high-quality ingredients, perfect flavour combinations and close attention to detail.Our ingredients come from France to ensure authenticity, with fruit and vegetables sourced locally wherever possible. In 2018 a dedicated production kitchen opened in Kidlington to meet growing demand, while our Summertown kitchen remains dedicated to cakes.