We present to you the journey of Lucas Beusse. Having become a baker by passion, he is one of the few in France to hold a Bakery Master’s Certificate. Now a bakery trainer at Atelier m’alice, he is keen to pass on and share his skills.
After starting his studies in cooking, it was ultimately the profession of baker that won Lucas over. It is no coincidence that sourdough has guided its history: “What fascinates me about my job is the magical side of fermentation”. His best memory is the day his first boss gave him his sourdough* when he left. A sign of respect and confidence which motivated him to continue on this path.
He first passed his CAP as a baker, followed by a Professional Certificate. Then, he obtained the famous Brevet de Maîtrise. A diploma awarded to a small handful of bakers in France which attests to improvement in the profession.
Once the key was in hand, Lucas set himself a daring challenge: managing his first business. A bakery and pastry shop with a tea room area. He wanted to offer his customers a complete and gourmet experience: buying, tasting and sharing on site, his creations fresh from the oven in a friendly and warm place.
Looking for new challenges, he then moved to the capital to develop new skills and learn from the best. He landed the position of production manager alongside Mickaël MORIEUX, Meilleur Ouvrier de France.
A few years later, here he is at the Atelier m’alice as a pastries and bakery trainer.
“If I were a bread, it would be a rye pie: a product with a strong character that improves with time. Its main qualities are perseverance, imagination and contact with others.
A competitor at heart, Lucas Beusse took part in a number of competitions as an apprentice: Best Apprentice of France, Best Young Baker, the regional Artistic Pieces competition, and finally the Best Butter Croissant (with Butter Isigny) Selection Midi-Pyrénées competition, in which he finished 1st.
As a professional, Lucas took part in the Meilleur Croissant pur Beurre de Dordogne award and won first place in the Meilleure Baguette de Tradition Française de Dordogne. He also competed with his manager in the Mickaël Morieux trophy in Bordeaux.
But his talent isn’t limited to pastries. Bakery holds few secrets for him. Insatiable, he seeks to “constantly discover new techniques and skills” to offer an ever-better product.
“What inspires me as a bakery trainer is to evolve, research, transmit and share.” With these words, it says everything about its ambitions and investment in the training of bakers.
As a baker trainer, he adapts perfectly to the client’s needs to meet his expectations. For him, the time of exchange and focus is paramount. He also uses his experience as an artisan baker installed to respond to different problems, with the aim of facilitating production and profitability.
In the future, he believes that there will be fewer bakeries but that the offer will be more qualitative. Hence the interest of staying at the forefront of innovation and developing quality to know how to stand out from the competition!
Find the training and advanced training course in bakery by Lucas BEUSSE at l’Atelier m’alice from 2025.