What Gatineau is known for
Hervé Gatineau, trained in Toulouse and seasoned at Sydney's Laurent Bakery and London's Maison Blanc, opened his own Summertown, Oxford patisserie in 2007. The bakery makes bread, cakes and French pastries fresh daily, and has grown a wholesale arm supplying more than 30 sites from a Kidlington production kitchen.
Hervé Gatineau trained as a pastry chef in Toulouse before working abroad, including a stint at Sydney's Laurent Bakery, then arrived in the UK in 1997 to work at Maison Blanc in London's Park Royal. He opened his own patisserie under his name in Oxford's Summertown neighborhood in 2007, bringing a French boulangerie-patisserie tradition, bread, cakes and pastries made fresh daily, to the city.
The retail shop remains the public face of the business, but Gatineau has built a substantial wholesale operation alongside it, now supplying bread and viennoiserie to more than 30 sites across Oxford from a dedicated production kitchen in nearby Kidlington. That expansion has moved much of the business's actual output away from the original Summertown storefront even as the shop itself continues to sell direct to customers.
Gatineau offers cake delivery around Oxford and takes orders through its online shop, giving customers two ways to reach a bakery whose day-to-day production increasingly serves other Oxford businesses as much as it serves walk-in customers.
How ORBIS reads this city
Best for — French-trained patissier's Oxford boulangerie, now wholesaling citywide
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Where next
- Bourke Street Bakery — Australia
- Reeve the Baker — United Kingdom
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