Berachairn was founded by Michel Berachairn, a third-generation pastry chef with a vision to revive traditional French pastry techniques using honey as a primary sweetener.
After three years of recipe development and small-scale production, our first dedicated store opened in the heart of Lyon, France.
With growing demand for our unique honey pastries, we expanded to Paris and began collaborating with local beekeepers across France.
Berachairn received the prestigious "Innovation in Pastry" award at the International Culinary Exhibition in Brussels.
We opened our first international location in London, bringing our honey-based French pastries to the UK market.
We continue to innovate while honoring traditional techniques, working with over 20 honey varieties and supporting sustainable beekeeping practices across Europe.
To create exceptional pastries that honor French culinary traditions while promoting the natural goodness of honey and supporting sustainable beekeeping.
At Berachairn, we believe honey is the perfect sweetener for fine pastry. Beyond its natural sweetness, honey brings complex flavors, enhances moisture retention, and offers nutritional benefits that refined sugars simply cannot match.
We work with specialty honey varieties, each selected for specific pastry applications:
Founder & Head Pastry Chef
With over 25 years of experience in French pastry, Michel combines traditional techniques with innovative honey applications.
Executive Pastry Chef
A graduate of Le Cordon Bleu Paris, Claire specializes in honey-based cream formulations and delicate pastry work.
Master Baker
Jean-Paul brings 15 years of artisanal bread experience to our team, focusing on honey-fermented doughs.
Honey Specialist
With a background in apiculture, Sophie sources our honey varieties and develops new flavor profiles.
