Then, he worked at the Bellot Milling Company in Saint Maixent l’Ecole and prepared the competition for the Meilleur Ouvrier de France Boulanger he obtained in 2007. He participated in the expansion of the brand with the development of new flours, new product lines and recipes.
Since 2009, his bakery consultant activity has led him to travel the world to transmit his passion in India, Japan or Peru. He is actively involved in preserving tradition and baking techniques at various events in France and abroad.
To share his passion and his love of this professionwith the greatest number, Eric Chevallereau created his own company in 2014.