ARTISANS


STEPHANE & NAYLA

Owners & Founders

After being born and raised in Lyon, France, the French capital of gastronomy, Stephane’s vision of crafting beautiful artisan pastries started at the early age of 16. With two diplomas in hand, one for Baking and another for Pastry Art, Stephane mastered his skills in Lyon before receiving the honor of becoming the head baker at La Cigale in Beirut, Lebanon. After 7 years at one of the most prestigious pastry shops in Lebanon (La Cigale), Stephane decided it was time to leave Beirut and make the move to Philadelphia with his family where he began working as the head baker for George Perrier and his signature restaurants. Seeing an opportunity to expand the culinary scene of Philadelphia in 2008, Stephane founded and opened, Au Fournil Inc., his own French Artisanal bakery. A few years later in 2012, Au Fournil Inc. proved to be a mainstay supplying the top restaurants, coffee shops, and hotels in the Greater Philadelphia Area. Needing more hands on the team for the rapidly growing business, Stephane’s wife, Nayla, decided to join the team as a full time member.


CHRISTOPHE CURSAT

Head Baker

Beginning his bakery and pastry apprenticeship at the age of 15 in Haute-Savoie, France, Christophe mastered his artisan craft in various bakeshops between Switzerland and the French Riviera. During his ascension as a baker, Christophe received invaluable experience by working with two Meilleurs Ouvriers or France’s finest artisans. His merit from these experiences was later proved invaluable in 2013 and 2014, when he was a finalist of the French TV show, La Meilleure Boulangerie, and opened up his own bakery and two shops in Mauritius, an island in the Indian Ocean. Shortly after in 2014, Christophe received the top baking award for his work at his bakery for best viennoiserie in the country. Looking to further his impact in the pastry and baking world, Christophe has recently joined the Au Fournil team as the head baker.

Beginning his bakery and pastry apprenticeship at the age of 15 in Haute-Savoie, France, Christophe mastered his artisan craft in various bakeshops between Switzerland and the French Riviera. During his ascension as a baker, Christophe received invaluable experience by working with two Meilleurs Ouvriers or France’s finest artisans. His merit from these experiences was later proved invaluable in 2013 and 2014, when he was a finalist of the French TV show, La Meilleure Boulangerie, and opened up his own bakery and two shops in Mauritius, an island in the Indian Ocean. Shortly after in 2014, Christophe received the top baking award for his work at his bakery for best viennoiserie in the country. Looking to further his impact in the pastry and baking world, Christophe has recently joined the Au Fournil team as the head baker.


MEGHAN LITTLE

Manager

Growing up in Bucks County Pennsylvania, Meghan’s passion for the art of pastry making began as a young child during weekend time with her Nana watching Julia Childs and Jacques Pepin. The inspiring television chefs spoke to Meghan’s soul and ultimately pushed her to follow her love for the craft and attend and receive a Pastry Arts degree from the Pennsylvania Culinary Institute in Pittsburgh, Pennsylvania. Upon earning her degree, Meghan began specializing in French pastry while working at Miel Patisserie and for the highly regarded George Perrier at both Le Bec Fin and George’s. Through her French colleagues, Meghan was later introduced to Stephane and soon after began as Au Fournil’s bakery manager. Over the years, the growth of Meghan’s passion for French pastry and viennoiserie has paralleled the team and success of her home, Au Fournil Inc.


GENE AUBRY

Night Shift Manager

Starting at the early age of 17 in 1988, Gene Aubry’s baking journey commenced upon receiving his first full time position in the industry as a head baker. His exceptional craftsmanship was apparent from the onset and his abilities were later added to the production side of the bagel wholesale business. Gene spent 20 years meticulously fine tuning his skills and knowledge as he continued pushing himself up the corporate ladder at the Bagel Factory; he ultimately held the position of Corporate Trainer and Bakery Personnel Supervisor. With a quest for more, Gene ambitiously left his career in his late 40’s to further his education and graduate with distinction from the Art Institute of Philadelphia for Pastry and Baking. After serving a brief two season stint as an Aramark Line Chef, he knew his desires were elsewhere and he joined the Au Fournil team in April of 2014.

Starting at the early age of 17 in 1988, Gene Aubry’s baking journey commenced upon receiving his first full time position in the industry as a head baker. His exceptional craftsmanship was apparent from the onset and his abilities were later added to the production side of the bagel wholesale business. Gene spent 20 years meticulously fine tuning his skills and knowledge as he continued pushing himself up the corporate ladder at the Bagel Factory; he ultimately held the position of Corporate Trainer and Bakery Personnel Supervisor. With a quest for more, Gene ambitiously left his career in his late 40’s to further his education and graduate with distinction from the Art Institute of Philadelphia for Pastry and Baking. After serving a brief two season stint as an Aramark Line Chef, he knew his desires were elsewhere and he joined the Au Fournil team in April of 2014.