Originally from France, Jonathan is a highly trained baker and expert in bread. He has worked in restaurants and bakeries around the world, including Maison Kayser, Gontran Cherrier and Farinoman Fou in France. His philosophy in making bread focuses on the use of organic products, natural processes, long fermentation periods, and no dough mixing. Today he perfects his passion and philosophy at his kitchen laboratory at Amantee Bakery,

happily blending flavours and aromas from Latin America, Europe and Asia.