Born and raised in Angers, Val de Loire, France, Patrice Yvon began baking as an apprentice in his uncle’s pâtisserie. He received his formal training in Rouen, and holds degrees as a boulanger and pâtissier. Patrice’s pastry work has taken him to Corsica, Spain, the Bahamas, and finally New York. He is pleased to bring his culinary creations to you at L’Anjou.