OUR STORY

Hadrien Verrier, Chef and Owner always envisioned starting his own business. Born and raised in the suburbs of Paris, France, he was introduced to cooking by his mother and grandmother who used to make him peel the vegetables despite his protests at Sunday brunch.

His passion for cuisine led him to begin his career at the Ecole Superieur de Cuisine Française Gregoire-Ferrandi in Paris.​ He refined his skills by working at bakeries and prestigious restaurants in France. After years of dedication and hard work in this industry, he decided to move to Toronto for a new experience. He had the opportunity to work at high-end restaurants such as as Colette Grand Cafe at the Thompson Hotel and Michael's on Simcoe near King and University.​

Hadrien is passionate about French pastries and it is for this reason, he founded Hadrien Verrier Pâtisserie, which is a shared space concept located within Death in Venice Gelato at 1418 Dundas Street West.