Laurian Veaudour is a pastry chef and owner of Cocorico Patisserie in Cardiff. Following his training in a catering college in Tain-l’Hermitage, Laurian moved on to an apprenticeship in a patisserie, for which he was selected as the best apprentice in France.
After working in restaurants in Cardiff, he decided that it was time to open his own patisserie. Since 2010, Cocorico Patisserie has been creating delicious French delicacies using the best ingredients available, and Laurian and his team reached the final of 2017’s series of Bake Off: Crème de la Crème. Laurian’s book The Basics of Patisserie will be released in 2019.