From an early age, Matthieu Atzenhoffer liked to get his hands dirty, often helping his mother or grandmother with the brioches and cakes they used to bake. After obtaining a diploma in accounting and management in 2009, he was drawn to the world of fermentation. A 180 degree turn away from the world of data took place. He decided to train as a baker in his home town of Haguenau in Alsace. Barely graduated, he left for Paris to discover the fascinating world of yeast before returning to his native Alsace the following year. Curious, the young man decided to continue his journey across the Rhine in Berlin, until eventually deciding to settle down in Barcelona in Spain.
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