Le Mans, FR

Early Days

2006

After 3 years studying hospitality, Maxime Papin switched careers to become a pastry chef. The craft reminded him of the times spent helping his mother in the kitchen baking tartes, brioches and other Sunday treats.

During his internships in Paris, Maxime worked in Paris at prestigious French pastry establishments George V (Four Seasons Palace hotel), James Berthier (three times Meilleurs Ouvriers de France finalist) and famous chef-pâtissier Pierre Hermé, who would hire him after completing his studies.

PARIS, FR

First experiences

2009-2019

After quickly rising from intern to Chef de Poste at Pierre Hermé Paris, Maxime left Paris in search of taking his pastry skills to the next level. In 2013 he moved to New York City to become a Sous-Chef for François Payard (Relais-Dessert member).

In 2015, Maxime returned to Paris to work with Chef Benoît Castel, on his project ‘Liberté Pâtisserie-Boulangerie’ - a modern approach on the classic Boulangerie, with 3 locations in the city. As head pastry chef, he developed new desserts with Chef Castel while managing production for the flagship location in the 10th arrondissement (rue des Vinaigriers). This lead him to travel to Japan for the first time in 2017, to assist the opening of the first Liberté Pâtisserie-Boulangerie franchise in Kichijoji, in Tokyo’s suburb.

After a successful time working at Liberté, Maxime decided to focus on management and operations, becoming Production Head Chef and Production Consultant for Yann Couvreur Pâtisserie in 2018.

This experience, combined with years of working with world’s best chefs, would become the foundation for creating his own business.

AMSTERDAM, NL

A New Beginning

2020 - 2021

Enamoured by its international community and growing culinary culture, Maxime moved to Amsterdam to open his first Pâtisserie there.

While preparing for the opening, Maxime Papin consults for local hospitality venues in the area, and also organises workshops for amateurs and professional chefs alike.

“grammes” opened in February 2021 on Maasstraat 16, and their croissant was already ranked as 2nd best in Amsterdam by the newspaper Het Parool.