“In 2016, after years of baking French pastries, desserts, and cakes for his friends and family, Marc decided to return to France to fulfill his lifelong dream of becoming a pastry chef. Marc enrolled in an accelerated pastry program at the prestigious Ecole Lenotre Paris and made the big move to Paris in 2017.

During this time, Marc was able to study under the guidance of the world’s top chefs in the fields of chocolate, ice cream, sugar, confectionery, and cakes. In June of 2018, Marc graduated as the second in his class, from Lenotre Paris with the degree “Grand Bachelor De Patisserie” (Grand Bachelor’s of Pastry) with an honor of “Tres Bien” or “Very Good.” Marc continued his training by receiving three separate certificates of Ice-cream, Chocolate, and Confectionary as well as High Viennese Pastry from MOFs (“Meilleur Ouvrier de France” or “France best Craftsman,”) Gerard Taurin (two-time Ice Cream World Champion), Serge Granger and Gaetan Paris. As well, he held an internship with Pre Catalan, a three-Michelin Star restaurant located in Paris, under the leadership of Executive Pastry Chef and the World’s Best Pastry Chef of 2018, Christelle Brua.

Soon after Marc graduated from Lenotre, he began working with Stohrer Paris, the first pastry shop to ever open in France. With over 300 years of tradition, he had the honor of learning from his mentor Jeffrey Cagnes, the Executive Chef at Stohrer. In 2019 Marc made his way from Paris to New York City, where he worked at the famous, Dominic Ansel Bakery, under the leadership of Ansel  (the original creator of the Cronut.). However, Marc knew that his dream was to always share his cooking with his Minnesotan community. So, on Christmas Eve of 2019, he purchased a one-way ticket from New York to Saint Paul, and began planning for the King’s Cake, the first dessert of his soft launch for Marc Heu Patisserie Paris.” — “Chef’s Story” from www.marcheuparis.com