Master Baker Chef Educator
Jonathan, a native of Oudenaarde, Belgium, recalls his first baking experience at the age of three. At age six, his family moved from Belgium to France. At the age of 16, Jonathan began his first baking apprenticeship in Nîmes through the prestigious Compagnons du Devoir – a XIIth-century organization that has connected apprentices with masters of many trades across the world. The Compagnons du Devoir is by invitation-only with a focus on craftsmanship, professionalism, and character. After passing rigorous exams, Jonathan proved his abilities and principles and became a member of the organization. Following this acclaimed achievement, he worked in bakery and pâtisseries across Nîmes, Dijon, Lyon, Valence, and Privas. He went on to study under Master Bakers, such as Lionel Vatinet, Pierre Zimmerman, and John Kraus. Jonathan then became part of The French Pastry School’s team as a Chef Instructor in the baking & pastry programs then Head Baker at Rose Street Patisserie in Minneapolis, Minnesota. He is currently the Head Baker at La Farm Bakery in Cary, North Carolina. He serves as The Butter Book’s Master Baker Chef Educator creating our bread recipes from scratch for the professional and home baker alike.