About Farine & Cacao
Enter a gourmet world where you will find innovative, modern pastries, with tastes inspired by the seasons. Flavours and textures are married with elegance and balance.
Passionate about pastries and cooking, Farine & Cacao founder Christian Campos made his industry debut at a young age.
In 2002, he started with the Pâtisserie de Gascogne team, where he remained for five years.
In 2004, he graduated from the École hôtelière de Laval, and things took off. His career had included several pastry shops, chocolate shops, restaurants and hotels.
He actively takes part in several pastry and chocolate competitions, where he is always a finalist.
His passion for art, drawing, painting and sculpture led him to complete a certificate in visual arts at UQAM.
In 2008, he joined the team of the Fairmont The Queen Elizabeth hotel with executive chef Alain Pignard, as chef de partie.
In 2015, he joined chef Alain Pignard as pastry chef for the opening of his boutique-caterer, La Palette Gourmande.
In 2016, he joined the Ritz-Carlton and Maison Boulud team as sous-pastry chef, with executive chef Johnny Porte and pastry chef Claude Guérin, and with chefs Ricardo Bertolino and Alessandro Bergamo of Maison Boulud.
Christian Campos was elected pastry chef of the year in 2015 as well as in 2016, by the Society of chefs and pastry chefs of Quebec.
“Working in these great places allowed me to meet, work and learn from several great star chefs including Daniel Boulud, Christophe Muller (Paul Bocuse), Regis Marcon, Andres Morataya, Emmanuel Renaut, Christopher Kostow, Patrick Berton, Annie Féolde, Jean-Michel Lorain, Olivier Roellinger, Michel Troisgros, François Deremiens, Olivier Bajard, Thierry Marx, among others."
Today, after 20 years experience, training with great chefs in Canada and the MOFs (Meilleurs Ouvriers de France), several trips, readings, and meetings with exceptional chefs, I am embarking on this adventure."
A place of sharing offering a line of modern artisanal pastries, a concept oriented around innovation in pastries, chocolates and pastries.
The “Farine & Cacao” pâtisserie wishes to offer you a sweet gastronomic journey through a variety of original products.
The feather expresses freedom, lightness and the orange colour is associated with the spirit of creation.
The orange feather therefore symbolizes creative freedom.
This is why we chose it and paired it with wheat and cocoa pod, the main ingredients that make Farine & Cacao a gourmet pâtisserie.