The son of a baker, I grew up with my three elder brothers surrounded by the sweet and gentle warmth of the bakery oven. My earliest childhood memories are of smells : the smell of flour or of the hot brioche straight from the oven. I also recall the singing of the bread as it was taken from the oven and the pleasure I would have in loading the rye-flour pies into the shop's grill.
My father, Antoine VABRET, was an ardent campaigner for traditional bread-making and passed on to me his love and passion for the trade, and at the age of 16 I started by apprenticeship in the family business.
In 1969, I obtained my vocational training certificate (CAP) in bakery with distinction.
In the early 70s, the area where we lived underwent a massive population growth which gave a major boost to the family business.
In 1980, I was awarded my higher diploma (Brevet de Maîtrise) in bakery, and as part of the modernisation of the business I built a new bakery in the Marmiers shopping precinct, still in the same district, to provide a better service to customers.
From 1981 to 1990, I took part in numerous shows and exhibitions, enabling me to assess my skills and giving me confidence in my work. I gained a large number of awards.
Two of my apprentices won the title of 'France's Best Apprentice':
- Mireille Coulaud : 1983 in Avignon
- Michel CAMBON : 1985 in Nantes - also 6th in the 1985 European competition in Lyon.

I am an active member of Richemont Club International

In 1986, I was awarded the supreme accolade of 'France's Best Baker', a gold medal which was a reward for several years' of unremitting research and hard work.

Since then I have rubbed shoulders with many others of 'France's Best Bakers' and it was from this that the idea formed in my mind to bring together this elite of the world of French traditional bakery, and in 1989 I set up the 'Equipe de France de Boulangerie'.
I know that the future of our profession depends on top-quality training, and this is why in 1990 I established the Aurillac 'Ecole Française de Boulangerie', effectively the school for 'France's Best Bakers' since all its courses are delivered by members of the 'Equipe de France de Boulangerie'
Surrounded and supported by my colleagues, all of them 'France's Best Bakers', and with my connections around the world, I was able to give concrete expression to my plans and work for the promotion of traditional bakery in France and all over the world, and above all highlight the quality and noble traditions of our craftsmanship and savoir-faire.

In the same year, the Cantal's traditional bakers accorded me the Presidency of the Fédération des Boulangers et Boulangers - Pâtissiers du Cantal.
Within the federation I work zealously for the defence and promotion of our profession.


In 1992, I set up the first 'Coupe du Monde de la Boulangerie' which is held every three years as part of the EUROPAIN international fair in Paris. This great world fair has taken place in 1994, 1996, 1999 and 2002.
In 1995, my colleagues in the four departments of the Auvergne region expressed their confidence in me by electing me President of the Fédération de la Boulangerie du Centre Auvergne.
Together we have carried through a number of major projects, notably the establishment of an exchange programme between France and Spain which has now been running for three years and enables bakers from the Auvergne and from Spain to understand more about traditional bread-making on the other side of our mutual frontier.
1997, Opening of the 'Fournil C. VABRET' bakery in Santiago, Chile.
In 1998, I brought together a number of people involved professionally in food production and catering to form the 'Maison du Goût', an association for the promotion of Cantal's gastronomy and local produce. The association is behind the Festival International du Casse-croûte et des Goudots Gourmands, which is held annually in Aurillac on the last weekend in June, a celebration of good food which attracts over 30,000 visitors each year.
In 1999, I was elected President of the Cantal Chambre de Métiers, receiving with humility the recognition of all the different categories of traditional crafts and industries. Their support is a great encouragement to me in my work for the advancement of traditional craftsmanship and skills, helping them by suggesting a programme of promotional activities and also advising them on a daily basis in their work and in the running of their business. With them I set up the first regional arts and crafts fair.
2002 : Publication of my first book on baking: 'Tours de Mains, pains spéciaux et recettes régionales', published by Éditions Jérôme VILLETTE