Born in Bordeaux, Pascal didn't take his first steps in the vineyard, but in his father's pastry workshop. Having entered professional life, he initially followed in the footsteps of his mother, a railway worker, before redirecting his career, at the age of 34, towards a more gourmet path. For sixteen years, Pascal crisscrossed France on board trains. But, over time, the gourmet in him was awakened. Pascal Guglielmi followed his passion and took up pastry making to immerse himself in a world of sweets and pleasure. He successfully completed a CAP (Certificate of Professional Qualification) in Marseille. But, a perfectionist, the young pastry chef decided to continue his training at a high-flying school: Bellouet Conseil, masterfully run by Jean-Michel Perruchon, Meilleur Ouvrier de France (Best Craftsman of France). To perfect his art, Pascal continued with internships, including one at the oldest pastry shop in Paris, Maison Stohrer . Deeply attached to the Phocaean City, he continued to work in different pastry shops until the opening of his boutique:

“La Pâtisserie des Marseillais”.