Antonin Picou
In 2018, Antonin Picou, the son of Mireille and Théodore, stepped in to take over the family business. Antonin is an industrial engineer by training, working for 3 years in consulting at McKinsey & Co. prior to transitioning to PastryStar. Through his consulting and management experience, Antonin was able to get a firsthand look at the variety of problems that companies face, and how to maneuver to solve them. From designing and installing new production lines to increasing operational organization, Antonin sees the next phase of growth for PastryStar as blossoming from a small mom-and-pop operation to growing into the larger shoes its meant to fill.
Mireille Picou
Co-founder Mireille Picou traces her deep familial roots in the industry all the way back to 1865 when her great grandfather, Gustave Picou, established a distillery in Saint Denis in the Seine province of France. Mireille earned an MBA from the European Business School and quickly proceeded to become a co-founder of PastryStar. She brings 35+ years of operational and finance experience to the table. She is also the keeper of our institutional knowledge and manages relationships with our vendors.
Theodore Pary
With 40+ years of experience in the industry, co-founder Chef Theodore Pary has brought a fresh take to his work. Focusing on new techniques of naturally balancing ingredients, he developed top-quality pastry products that deliver excellent flavor without the use of artificial colors, flavors, or preservatives.
Christine Giegerich
Christine brings a unique blend of creativity, determination, and optimism to our team. She began her journey with a degree in Art before expanding her expertise into the world of baking and pastry, where she earned her second diploma. Christine has worked alongside White House chefs and several James Beard Award–winning chefs, gaining invaluable experience from some of the industry’s finest talents. Her ability to pair artistic vision with sharp critical thinking allows her to excel every single day, contributing both inspiration and expertise to our culinary innovation.
Jonathan Camacho
Jonathan brings a bold, assertive presence shaped by years of hands-on culinary experience. A graduate of the Culinary Institute of America, he began his career in the savory world before discovering his passion for pastry four years later. His journey has taken him through a variety of restaurant kitchens, eventually leading him to open and operate his own bakery. Jonathan joined PastryStar four years ago, where his drive and decisiveness have become essential strengths. His personality and expertise form the perfect counterpart to Christine’s creativity, making them a remarkably balanced and dynamic duo.
