Where Creativity Meets Excellence

Maison TERRASSON

Maison TERRASSON is, above all, a story of a meaningful encounter. United in life and in the kitchen, we opened our first boutique in 2020 in Lyon’s Ainay district (2nd arrondissement). Artisanal production, use of natural sourdough, fresh ingredients, and a premium catering offer quickly earned us a reputation for excellence. In 2023, following our first success, we opened a second boutique in Sainte-Foy-Lès-Lyon and created two dedicated workshops.

This allowed us to expand our pastry line and develop a gourmet confectionery range (ice cream, chocolate, praline, etc.). Our pastry chef, who previously worked at the three-starred Michelin restaurant of Anne-Sophie PIC, creates memorable taste experiences—whether in reinventing classic desserts or crafting bold new creations. Meanwhile, our Master Charcutier-Traiteur imagines fresh, savory dishes designed to please every palate throughout the day.

Discover our boutiques

Geoffroy

Artisan baker

« Born in Lyon, I discovered my passion for baking during a school trip at the age of five. The hands-on kneading, slow fermentation, and Roman wood-fired oven captivated me—along with the craftsman’s deep love for his work.
After training in both baking and pastry, I joined the prestigious Compagnons du Devoir and worked across France (Auvergne-Rhône-Alpes, Paris, Bordeaux, La Rochelle) and abroad (Lausanne, London, Baltimore, Los Angeles, Eastern Europe…).
I’ve had the privilege of learning from the best: Michaël MORIEUX (MOF), Sébastien CROUZAT, and many award-winning artisans. These enriching encounters have shaped my 20-year career. My guiding values: commitment, innovation, organic, ethics, tradition, and quality. »

Aléna

Sales and Management

« Originally from Belarus, I studied Languages, Business, Marketing, and Management, while always secretly dreaming of opening a restaurant.
I met Geoffroy during my time at La Brioche Paris, a high-end bakery-pastry-confectionery in Minsk. As General Manager, I led operations and business development. Promoting French culinary excellence abroad was a passion.
Maison TERRASSON soon became our shared dream. Since 2020, we’ve been fortunate to live this human and entrepreneurial adventure.
As someone who values nutrition, I take pride in offering healthy products—our sourdough breads are more digestible, have rich flavor, and keep better. The loyalty of our customers is the most rewarding recognition of our efforts and values. »