Co-founder and pastry chef of The French Bastards in Paris, Julien Abourmad blends rebellious spirit and craftsmanship in a pastry style that breaks the rules, merging French tradition with contemporary creativity.
Julien Abourmad is a French pastry chef who has helped redefine the image of Parisian boulangerie and pâtisserie, founding The French Bastards together with David Abehsera and Emmanuel Gunther. Born from an irreverent and modern approach, the brand quickly established itself as one of the symbols of a new generation of bakers and pastry chefs in France.
The nickname “The French Bastard” originated during a work experience in Australia, when a colleague, impressed by his ability to master new techniques quickly, affectionately called him that. This straightforward, uncompromising spirit has since become a hallmark of his work.
Julien Abourmad’s creations combine the foundations of French artisanal pastry with a creativity that challenges convention. His signature products include babkas inspired by family recipes, seasonal reinterpretations of the Saint-Honoré, and the now-famous cruffin, a fusion of croissant and muffin. Every item is conceived to unite technical skill and flavor, with an aesthetic that appeals both to tradition and to today’s young, cosmopolitan clientele.
Recognized for his ability to “boldly reinvent the model of artisanal bakery — no heritage, no rules, just vision,” Abourmad has helped make The French Bastards an international reference point, attracting both pastry lovers and industry professionals.
