Marthe Brejon

Marthe Brejon is a chef and pizzaiola. After a master’s degree in history, she decided to switch to cooking in 2014, and passed her CAP de cuisine at the Ferrandi school in Paris. Fascinated by Italian gastronomy, she worked in a number of Michelin-starred and bistronomic Italian restaurants. In 2020, she left to learn the art of pizza-making in southern Italy, where her parents had taken her on vacation every summer for the past twenty-five years. She spent months in R&D to develop a 100% natural sourdough dough recipe, made from a blend of five flours, as well as a reliable and consistent production process. Her goal? To give pizza its letters of nobility.

Her residency project focuses on fermentation techniques specific to Rome. Study and compare yeast and sourdough fermentation techniques used by the great Roman pizzaioli.

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