Stéphane Glacier, Artisan Pâtissier Engagé

What Stéphane Glacier, Artisan Pâtissier Engagé does

Stéphane Glacier, Artisan Pâtissier Engagé is a privately-held French artisan patisserie and culinary education business headquartered in Colombes, Île-de-France (legal entity Holding Glacier), operating physical boutiques in Bois-Colombes and Colombes alongside a dedicated pastry school and publishing arm. The company was established in 2008 by Stéphane Glacier, who holds the Meilleur Ouvrier de France (MOF) Pâtissier distinction awarded in 2000 and is widely recognized as the "king of flan," with his croissants ranked among the best in Paris alongside Pierre Hermé and Mamiche.

The core offering is a multi-revenue artisan business built around traditional French pâtisserie craft. Products span a retail boutique (flans, tarts, croissants, macarons, cakes, wedding cakes, holiday bûches, seasonal specialties), a professional pastry school delivering stages de perfectionnement and CAP preparation at €300 per session, amateur workshops, an online pre-order platform (commande.stephaneglacier.com), and a catalog of 17 published cookbooks priced €17.50–78 covering techniques from choux and verrines to sugar work. The school trains approximately 300 professional pastry chefs and 10,000 amateur students annually, supported by MOF-credentialed Master instructors.

Distribution combines two physical boutiques (Colombes and Bois-Colombes), an e-commerce ordering site for pickup, a dedicated training academy in Colombes, online book sales, and a proprietary trade magazine "Passionnément Artisan." Marketing relies on the founder's earned media (Vogue France, L'Express Styles, Fou de Pâtisserie, Thuriès) supplemented by Facebook, Instagram, and content marketing via stephaneglacier.com. The legal entity has no disclosed parent, external investors, or capital raises; the company is founder-owned and bootstrapped, with 11–50 employees and revenue not publicly disclosed.

Name

Stéphane Glacier, Artisan Pâtissier Engagé

Legal name

Holding Glacier

Website

https://stephaneglacier.com

Company type

Private

Founded year

2008

Operating status

Operating

Headcount range

11–50 employees

Short description

Stéphane Glacier is a privately-held French artisan patisserie and pastry school founded in 2008 by MOF Pâtissier Stéphane Glacier, operating boutiques in Bois-Colombes and Colombes, training roughly 300 professionals and 10,000 amateurs annually, and publishing cookbooks and a trade magazine on artisanal pastry.

Ownership category

akta.pro rank

Product category

Artisan Patisserie & Culinary Education

NAICS

Retail Bakeries (311811), Bread and Bakery Product Manufacturing (31181), Confectionery Manufacturing from Purchased Chocolate (311352)

SIC

Bakery Products (2050), Sugar & Confectionery Products (2060)

akta.pro primary industry

Patisseries & Viennoiserie (French-Style) (THAFAFAB)

akta.pro secondary industries

Patisseries & Dessert Boutiques (CRAHAGAB), Online Bakery & Desserts Delivery (CRAHAIAK), Chocolate & Confectionery Patisseries (Bonbons, Truffles, Macarons) (THAFAFAL)

Keywords

• Artisan French patisserie
• Pastry training courses
• Professional chef education
• Pastry cookbook publishing
• Amateur cooking workshops

Headquarters

HQ city

Colombes

HQ country

France

HQ region

Europe

Offices4 records

Markets served

GTM type

B2C

Offering type

Hardware or Manufacturing

Cost components

Supply Chain, Personnel, Operations, Infrastructure, Marketing or Sales

Revenue model

1. Retail Pastry Sales: Physical boutique sales of pastries including croissants ranked among best in Paris, flans, tarts, cakes, wedding cakes, holiday products, and seasonal specialties
2. Professional Training Courses: Professional pastry training courses taught by MOF (Best Craftsman of France) patissier and other Master craftsmen. Courses at 300€ per session.
3. Amateur Cooking Classes: Pastry workshops for amateur enthusiasts
4. Published Books: Sale of pastry technique books and cookbooks authored by Stéphane Glacier, ranging from 17.50€ to 78€ per book. 17 books published including topics on chocolate, tarts, pastries, holiday bûches, and more.
5. Online Ordering: E-commerce platform for advance pastry orders

Pricing tiers

Go-to-market motion1 record

Distribution channels4 records

Marketing channels5 records

Core offering

Stéphane Glacier operates a retail French artisan patisserie (croissants, flans, tarts, macarons, wedding cakes, holiday bûches and seasonal specialties) sold through two physical boutiques and an online pickup ordering platform. In parallel, the company runs L'école de pâtisserie (pastry school) delivering MOF-led professional refinement stages and amateur workshops, and publishes a catalog of 17 pastry technique cookbooks plus a self-published artisan-trade magazine.

Product overview

Stéphane Glacier operates a unified artisan patisserie business combining three core offerings: a retail pastry shop selling traditional French pastries (flans, tarts, croissants, macarons, wedding cakes), an online ordering platform for digital purchases, and a pastry school providing professional training and amateur courses. Additionally, the business publishes cookbooks covering pastry techniques and operates a magazine promoting artisanal trades. The portfolio centers on pastry products and culinary education rather than a modular software platform.

Differentiator

Problem solved

Functional benefit

Products and services

• La Pâtisserie (Retail Pastry Shop) Traditional French patisserie offering flans, tarts, croissants, macarons, cakes, wedding cakes, and seasonal specialties (Christmas bûches, Easter products), sold over the counter at the Bois-Colombes and Colombes boutiques. Known for its vanilla flan ranked among the best in Paris.
• La Pâtisserie en ligne (Online Ordering for Pickup) E-commerce platform enabling customers to browse and pre-order pastries for pickup, with a 14h30 cutoff the day before pickup and no Sunday/Monday pickup.
• L'École de Pâtisserie (Pastry School) Professional pastry training school offering stages de perfectionnement, CAP preparation for independent candidates, corporate consulting, and amateur courses. Trains approximately 300 professionals and 10,000 amateur students per year, with each professional stage priced at €300.
• Les Livres (Published Pastry Cookbooks) Collection of 17 published cookbooks and technique titles covering tarts, chocolate, sugar art, Christmas yule logs, Easter chocolates, choux pastry, viennoiseries, verrines, travel cakes, salted pastries, and traditions, priced from €17.50 to €78.00 and sold via the website bookstore.
• Gift Card Digital gift card priced at €90, intended as a gift giving product for culinary workshops and pastry classes.
• Magazine « Passionnément Artisan » Self-published trade magazine promoting and defending artisanal crafts including bakers, pastry chefs, ice cream makers, and chocolatiers, published periodically with special editions.

Quantifiable outcome

• Trains 10,000 amateur bakers annually
• +1 more outcomes

Named customers1 record

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Partnerships

One partnership is on record.

• Association RêveminorOthersStéphane Glacier collaborated twice with the Association Rêve (Dream association) to help seriously ill children fulfill their dreams.

Scale indicators8 records

Recent moves6 records

Expansion highlights5 records

Direct peers

• Mamiche: Paris artisan bakery/patisserie known for viennoiserie and breads, co-ranked with Stéphane Glacier among the best croissants in Paris. Comparable positioning in the artisan Paris pastry segment with neighborhood boutiques and online ordering.
• Ferrandi Paris: Prestigious Parisian culinary and pastry school offering professional diplomas and continuing education for chefs. Comparable to Stéphane Glacier's pastry school in target audience (professional pastry chefs) and amateur workshop offering, though operating at institutional scale.
• Ladurée: Iconic French patisserie and macaron brand with global boutiques and licensed retail. Competes for the same premium Parisian pastry and gifting customer base, with broader distribution and scale advantages.
• Pierre Hermé: Paris-based MOF-trained patissier with luxury retail boutiques, books, and an international brand. Stéphane Glacier is explicitly co-listed with Pierre Hermé among best croissants in Paris, making them direct competitors for premium Parisian pastry customers.
• Cyril Lignac: French celebrity patissier with multiple Paris boutiques, books, TV shows, and a pastry school offering. Closely comparable diversified model combining retail pastry, publishing, and training under a single recognized French pastry figure.
• École Ritz Escoffier: Paris-based pastry and culinary school at the Hôtel Ritz offering professional and amateur courses. Direct peer for Stéphane Glacier's L'École de Pâtisserie in terms of professional stage and amateur workshop offerings, with similar premium positioning.

Broad incumbents

• Lenôtre: Established French gastronomy house combining pastry boutiques, catering, and a culinary school (École Lenôtre). Directly comparable on the combination of retail pastry + professional training, but at significantly larger scale and with international reach.
• Le Cordon Bleu: Global culinary and pastry school network with a Paris campus offering professional pastry diplomas and amateur workshops. Competes for the same professional and amateur pastry students globally but at much larger institutional scale.
• Alain Ducasse Formation: Professional culinary and pastry training programs operating under chef Alain Ducasse. Comparable to Stéphane Glacier's professional training stages in audience and content, though offered by a larger, internationally recognized culinary brand.

Emerging players

• La Maison du Chocolat: French premium chocolate and confectionery house with boutiques and online shipping. Comparable on the chocolate/confectionery specialization that overlaps with Stéphane Glacier's macaron and chocolate work, though more chocolate-focused.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat3 records

Key risks6 records

Key highlights7 records

Customer concentration

• Facebookfacebook.com/profile.php
• Instagraminstagram.com/stephaneglacierofficiel

Compliance1 record

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Stéphane Glacier, Artisan Pâtissier Engagé