Herm? comes from a family of pastry chefs that goes back four generations. By the age of 14, he had decided that he wanted to do more than take over the family business in the eastern French town of Colmar. So he headed for the capital, where he was an apprentice to the legendary chef Gaston Len?tre. Within a decade, Herm? had become executive pastry chef for the renowned caterer Fauchon. Then, in 1997, he decided to strike out on his own, turning his name into an elite brand that last year brought in $5.8 million.
Besides two boutiques in Paris, Herm? also owns two in Tokyo. And his cookbooks are well known in the U.S. His message to pastry lovers worldwide: Bon appetit!