After obtaining his CAP in patisserie at the École des Métiers de Cahors and then working at the Iragne bakery in Labastide-Murat, Loïc Béziat quickly proved his worth by winning the title of Best Apprentice in France in 2012.
His quest for excellence then led him to land an additional qualification in chocolate, ice cream, and confectionery. Loïc continued to improve and obtained a technical trade certificate with honours at the Canet patisserie in Nice. His involvement in the world of patisserie has also been demonstrated by his participation in several competitions, including a victory for his sugar piece at the Salon du Chocolat d ‘Antibes, as well as an artistic prize at the Croquembouches Festival in Yssingeaux.
After a year as an assistant trainer at the École Nationale Supérieure de Pâtisserie in Yssingeaux, Loïc became head of creation at the Canet patisserie. In 2018, , alongside Marie Simon, patisserie chef at the Hotel du Cap-Eden-Roc in Antibes, he won the French selection which brought them the award of World Sweet Arts Champions.
That year, he also founded his own business with his twin brother, who specialized in baking. The Béziat Frères bakery is located in Cahors.
