Romain’s Forum

Romain Dufour has Built a Lifetime of Baking and Pastry Knowledge. Now He’s Sharing it.

By Miranda Kohout

Chef Romain Dufour has more than two decades of experience in baking and pastry. As a consultant and instructor, he has unique insight into the needs of students, small business owners and large-scale manufacturers because he has walked countless kilometers in their clogs, everywhere from small villages to ultra-modern cities. His career has encompassed roles within small bakeries hotels, and industrial baking facilities across various locations, including France, Dubai and Chicago.

Dufour’s career began when he apprenticed for two years at his uncle’s bakery near Bourges, France. He studied at Ecole de Boulangerie et de Patisserie de Paris and worked under esteemed pastry chef Christophe Michalek at Plaza Athenee Hotel. He moved to Dubai where, as head baker at Bateel, he oversaw a kitchen that produced 50,000 rolls and 10,000 croissants a day.

In 2016, he became R&D Master Baker for the manufacturer Problend-Eurogerm as R&D Master Baker. With Eurograam, he specialized in dough conditioners and mixes and learned the ins and outs of enzyme formulations.

In 2023, was named Head Chef of the Chicago Chocolate Academy with Barry Callebault, becoming their first baker.

And earlier this year, he founded his own consulting company, assisting both businesses and individual bakers by teaching masterclasses in Viennoiserie and offering assistance with menu development, staff training and quality control.

From spending long hours at his uncle’s bakery during school breaks to creating a series of digital courses from scratch over the past year, he has held nothing back. This mindset has built an impressive store of experience and skills, which he now applies as an instructor (both digital and in-person) and consultant.

You recently jumped into self-employment with both feet.
What inspired this?

This idea has been on my mind for over five years, and it felt like the right moment. I’ve always had an entrepreneurial spirit. Funny enough, teaching was never something I had considered until one day I received an email from Chef Jacquy Pfeiffer inviting me to teach at The French Pastry School in Chicago. I actually read it twice because at first, I thought he was offering me a spot as a student. That experience gave me a taste of the joy that comes from teaching and sharing knowledge — and I’ve been hooked ever since. I love connecting with people, sharing what I know and learning from every encounter.

Is there anything you miss about a more traditional employment situation?

I can’t lie — I don’t really miss it. Sometimes I miss the thrill of production, the rush, and even the stress that comes with it, but then I remind myself that it’s the weekend, and I’m exactly where I should be.

How has the work you did at Eurogerm impacted your career and your approach to baking and pastry?

That experience impacted me forever. At Eurogerm, I discovered the industrial side of the baking world — a world that is fascinating. How can you keep bread or Viennoiserie in the freezer for nine months? How can a croissant stay at room temperature for 30 days? Of course, certain ingredients are part of the answer (not always chemical ones, though), but there’s also a real savoir-faire in the process itself, which I’ve found incredibly valuable to bring back into artisan baking. Can we play with layering systems to keep a croissant softer? Can we use potato starch to improve crumb rheology in a bun? These are questions I would never have known to ask without my time at Eurogerm. I’ll always be grateful for that experience, and for the colleagues there who shared their knowledge with me — I hope they recognize themselves when they read this.

What has been your biggest challenge in developing your digital courses and platform? How do you solve those problems?

Probably the biggest challenge was doing everything on my own – with the constant support of my wife, of course. From filming to editing to coming up with the course ideas, it was a one-person show. For the panettone course, I actually spent two full days filming by myself, working around 16 hours each day while also making the panettone. If you’ve purchased the course, you can probably see it in the buffet scene. That’s when the nerves of those two marathon days really show. Along the way, there were plenty of problems: I’m a baker, not a videographer or course editor. Sometimes I’d realize I’d lost a memory card, or I’d try to add an effect I had no idea how to do but I kept pushing through. The lesson? Never give up. Just do your best.

The lack of real-time interaction between students and instructors is an obvious hurdle in teaching online courses. How do you make up for the fact that students can’t raise their hands and ask a question?

That is one of the most frustrating aspects of teaching online. I try to make myself as accessible as possible. I answer every question that comes my way, and I encourage my students to reach out. It may not fully replace the spontaneity of a classroom, but it allows me to maintain that connection and ensure that no one feels left behind.

For students who don’t have access to in-person courses or mentorship, how do you recommend they use online options to learn pastry and baking skills?

There are so many talented chefs offering affordable online classes these days. My advice? Take as many online classes or digital courses as you can from different chefs on the same topic. By seeing different approaches, techniques and perspectives, you can build your own understanding and eventually develop your own recipes. Learning from multiple sources is the key to finding your own voice in the kitchen.

For students who have a good handle on the basics, what’s the next step? How should they approach developing their own products and style?

Always push the boundaries whether it’s flavors, textures or presentation. The first idea that comes to mind is rarely the best, but that initial spark evolves. With perseverance and creativity, you can transform it into something truly amazing. Don’t be afraid to fail sometimes. That’s how we learn.

If a chef wanted to build their own baking or pastry course, what would be a good schedule to set for themselves, and what are some realistic goals they might set?

To share a bit of my own experience: when I created the panettone course, I was still working full-time. For four months, every evening from 6 to 8 p.m., I worked on it; editing, preparing recipe booklets and making sure everything was ready to deliver what I hoped would be a great course. By the time I created the Viennoiserie course, I was already working for myself, and it only took about three weeks to finalize everything. The key is to structure your schedule around your availability, but most important, never forget to have fun while doing it.

What are your goals for the online portion of your business?

I would like to develop a new course on sourdough bread and then be done with digital content. Each course is a bridge, a way to spark curiosity in places where I hope to one day teach in person. Digital platforms are a powerful way to reach people and understand new markets. But for me, the ultimate goal is still hands-on: standing side by side, shaping dough and passing on the craft through touch and feel. Because at the heart of sourdough, and of baking itself, is that human connection.

How important have competitions been in your development as a chef and as a teacher?

Do I have to give an honest answer?Honestly, I wasn’t great at competitions. I only ever did one, the regional Best Apprentice of France when I was 17. During the competition, one candidate was struggling with his baguette de campagne, and I showed him how to fix it. I’ve never shared this story before because afterward, I hated myself for doing it. You can even see it on my face in the podium photo, where he won and I came second. I still keep that magazine in my office. Looking back, I realize that early on, I valued sharing more than competing.

While competitions never really appealed to me personally, I do believe they can be an incredible learning experience and a massive step in a career. I was fortunate to be part of the Organizing Committee for the Americas’ Selection for the Coupe du Monde de la Boulangerie last September at IBIE, and I witnessed professionals dedicating so much of their personal time to perfecting their craft. It was truly inspiring.

Moving forward, we hope to create more bakery competitions in the USA in collaboration with the Académie Culinaire de France and to welcome many young bakers eager to give their best to this beautiful craft. Beyond competitions, baking is a challenging, yet incredibly rewarding, profession, filled with talented and generous people. Don’t be shy to ask questions if you need guidance. The community is here to support you.

 Photos courtesy Romain Dufour

(This article appeared in the Fall 2025 issue of Pastry Arts Magazine)