Patrick Gauthron, began cultivating his craft at the age of fourteen when he served as an apprentice at Patisserie Bouche in his native Burgundy France. He was recruited to the United States in 1979 by Georges Perrier’s Le Bec Fin as their first pastry chef. After six years Chef Gauthron began searching for his own patisserie which he opened in Wayne as Aux Petits Delices. After thirty one years he retired from the retail pastry shop. He currently is a freelance pastry and chocolate chef working frequently with the Wayne Art Center as well as private customers.