Thierry Dumouchel is a talented baker, pastry chef and chocolatier from Normandy, who trained at a renowned food college in Rouen. Thierry has worked in London, Paris, Sydney and Tokyo, including Hotel de Paris, Monaco, Chateaux D'Esclimont and Pelletier, Paris. Thierry was technical director and senior lecturer for the world famous Le Cordon Bleu Organisation.

After meeting and marrying his Leeds born wife, Angela, Thierry Dumouchel set up his own production unit in Garforth near Leeds. Thierry and his team of craftsmen produce high class breads, savouries, cakes, chocolate and sugar work using state of the art equipment . Thierry has a successful retail outlet on-site and a mobile outlet visiting local offices and businesses.

Thierry Dumouchel is one of only a few ambassadors for Cacao Barry chocolate for Barry Callebaut. Appointment as an ambassador is very limited and only following a stringent assessment of an individual’s skills and personal attributes. The Ambassadors mission is to transfer their knowledge and techniques to other craftsmen all over the world in order to support the development of new products, concepts, packaging, recipes and training events meeting professional expectations. Quality, creativity, knowledge of ingredients and process leadership are the main assets of the ambassadors.

Dumouchel caters for some of the most prestigious hotels and restaurants and delis in the area.