ABOUT CHARLES

Baker. Operator. Coach.

In that order — and the order matters.

I came up the old way. French Brevet Professionnel training in Concarneau, then INBP in Rouen. 12am starts, hand-shaped baguettes, master bakers who'd been doing it for forty years and didn't tolerate corners.

I spent fifteen years inside US hospitality. Assistant Executive Pastry Chef at the Venetian Palazzo in Las Vegas. Executive Pastry Chef at Valley View Casino in San Diego. Head Baker at Bread LA, running 20,000 units a day on a $3.2M production line. I taught the next generation as Chef Instructor at The Art Institute in Los Angeles.

In 2016 I co-founded Breadologie Bakery in Los Angeles. I built it from a single oven into an award-winning retail and wholesale operation, and ran it for ten years. That's the part that made me a coach. Ten years of running my own shop taught me what no culinary school teaches: an owner's head is what really runs the business. The recipes can be perfect. The location can be right. The team can be skilled. And the business will still struggle if the owner is hiding from the numbers, drifting from the vision, or avoiding the decisions only they can make.

I've sat in your chair. The 3am wake-ups. The slow Tuesdays that look like a slow life. The decisions that get harder the longer you wait. The conviction that wobbles and re-arrives. The P&L that suddenly makes a different kind of sense once you stop pretending. That's what I coach now. Not recipes. Not technique. The harder work: knowing your numbers, knowing your why, and leading from conviction instead of fear.