Maurice French Pastries

French pastries, King Cakes, wedding, doberge

Established in 1989.
Initially worked in the restaurant at the Omni hotel in Atlanta. Company offered to send him on vacation anywhere in the country he wanted to go and he chose New Orleans. Came here for a week and stayed at the Fairmont, met hotel management, and was offered a job. Started at Fairmont in 1978, working as executive chef. Later became beverage director. Eventually transferred to Dallas for three years, then on to Los Angeles as executive assistant to the chairman of Filmland Corporate Center, headquarters for MGM/UA studios. Spent almost two years there, got an offer to come back to New Orleans and work for Windsor Court in 1988. Then joined Maurice at his bakery, worked with him

Jean Luc A.
Business Owner
The world of food has carried Jean-Luc Albin from France to America by way of Bermuda and through a series of jobs in large operations and small. Some might be surprised to find the former hotel food and beverage director now running a bakery in New Orleans- but not Albin himself. To be the owner, not just the employee. That was burned into his heart as a goal since his youth in Brianon in the French Alps. Albin’s father was a talented chef, and the boy was barely fifteen when he decided to follow in his dad’s footsteps.
He worked in small resort hotels in the south of France signing on as a three-year apprentice in Marseilles as soon as he was old enough, and then got a job in a classical kitchen. Albin credits the legendary chef Alexander Chabert, and the time spent with him at Tain L’Hermitage with helping him turn a youthful experience into a career commitment. A mere six months later, Albin was ready to head for Paris, and not just to the City of Light but to the Georges V Hotel.