Parisian pastry chef Michel Giaon, owner of Michel Patisserie, comes to bring French pastries to Reston.
Giaon began his pastry career in his 30s in France at L’Ecole Lenotre, where he graduated with a diploma in French pastry. Giaon decided to work in France for several reasons.
“France makes the best pastries in the world,” said Giaon.
Giaon decided to become a pastry chef because he liked using his hands, making pastries, and smelling his completed work.
Giaon specializes in macarons, cookies which are crisp on the outside, smooth and soft in the middle. Macarons melt in a consumer’s mouth within one or two bites. They are made out of almonds, egg whites, sugar, and are filled with different crèmes.
Giaon later moved to America and decided to make his own company, Michel Patisserie.
“I want to be my own boss and do whatever pastries I want to do,” said Giaon.
Michel Patisserie has been covered in seven articles, including The Connection Newspaper, receiving positive reviews. Giaon’s company ships nationally and also has retail stores, in Washington, Alexandria, and Reston.
Michel Giaon is the father of the freshman Pierre Giaon. His company’s website is http://www.michelpatisserie.com/.