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A CAP pastry chef at 16, chef at 19, Maëlig Georgelin traveled extensively to perfect his technique. In 2009, he returned home and, enriched by his encounters and experiences, opened his first boutique in Etel, in partnership with his sister Émeline. In 2012, he joined the international Relais Desserts group, which includes Pierre Hermé, Jean-Paul Hévin, Sébastien Bouillet and Vincent Guerlais... With success will come stores in Auray, Baud, Belz, Pluvigner, Locoal, Carnac and, in June 2023, Arradon, with its beautiful on-site tasting area.
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Further information
Opening time and information on AU PETIT PRINCE
Open Tuesday to Sunday, 8am to 1pm and 3pm to 7pm. Open Sundays. On-site and takeaway: snacking.
Owner's Message
On Friday June 16, 2023, Maëlig and Émeline opened a bakery and patisserie, Au Petit Prince, in the Botquelen artisanal zone, at 1 allée Leonard-De-Vinci in Arradon (Morbihan). The seventh store for the siblings.
we wanted to get closer to our customers and give them easier access to our creations," says Maëlig Georgelin, pastry chef and co-manager with Émeline Carcreff of Au Petit Prince. Together, on Friday June 16, 2023, they inaugurated their seventh boutique, the first in the Vannes region, at 1 allée Leonard-de-Vinci in Arradon (Morbihan), which will be a bakery, patisserie and tea room.
A meteoric rise
Since their first store in Etel in 2009, the siblings, originally from Baud, have enjoyed a meteoric rise. When my brother suggested I take the plunge, I went for it with my eyes shut," confides Émeline. Customers immediately fell in love with our creations. In 14 years, they have opened no fewer than seven boutiques in the Morbihan region, and in 2012, Maëlig joined the exclusive Relais Dessert association, which brings together the world's elite pastry chefs.
Top-of-the-range creations
Here, everything is home-made: macaroons, chocolates, pastries... All our creations are subject to very meticulous sourcing, and we select the best products every time," stresses the head pastry chef. For example, our strawberries come from a market gardener in Saint-Goustan.
At Le Petit Prince, one of the key points is the constant evolution of our products. We improve them and also offer ephemeral creations for certain events, such as July 14th or Father's Day. We also renew our range with the seasons.
Pleasure on site too
one of the great features of this boutique is the on-site service, which is only offered in our Auray boutique," emphasize the managers. In Arradon, around thirty seats will be available for customers. You can have sandwiches at lunchtime, but you can also take advantage of our onsite space for a cup of tea or a sweet treat," says Émeline.
now, our aim is to continue innovating, according to our customers' desires, by offering Breton and local products. Why not try to develop an Arradonnaise specialty?
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MAELIG GEGELIN
PASTRY CHEF - CREATOR OF AU PETIT PRINCE
Maëlig Georgelin, Breton born in Lorient, creative pastry chef.
At the age of 2, he was already playing with pans found in kitchen cupboards. He soon grew up with the idea of becoming a pastry chef, and practiced making cakes in the family kitchen.
Starting with a CAP in pastry-making on his 16th birthday, he immediately learned the rigors and demands of the highest level from a Meilleur Ouvrier de France, Georges Larnicol, in the only store of its kind in Quimper. Then, keen to perfect his chocolate-making skills, he brilliantly obtained a chocolate-maker's CAP after having had the chance to work with Henri Le Roux, the great man behind La Chocolaterie in Quiberon.
Diplomas in hand, he chose to travel to discover all the facets of this marvellous profession, and to learn from the great chefs.
At just 19, he found himself head pastry chef at a Michelin-starred restaurant in Erbalunga, Corsica. Then came all the other famous houses: Domaine de Châteauvieux in Geneva, Château de Courcelles, Château de Locguénolé in Brittany and Hôtel des 3 Vallées in Courchevel. To add a little exoticism to his career, Maëlig decided in 2006 to go to the famous West Indian island of Saint-Barthélémy, to work for a luxury caterer, Maya's To Go.
There, he worked on yachts, villas, etc. for the prestigious residents and vacationers of this little paradise.
In 2008, he returned to La Chocolaterie alongside Marc Demarquette in London, then to La Chocolaterie Gilles Desplanches in Geneva.
Enriched by his encounters and experiences in boutiques, restaurants and caterers, he decided to return to Brittany in 2009 and realize his dream by opening his first boutique in Étel, Morbihan, in partnership with his sister Émeline.
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