Ficelle Bakery USA

About Us

Chef Olivier Rizk

Ficelle Boulangerie & Patisserie was started by Olivier Rizk in 2021. His love for baking has been around since a very young age. For as long as he can remember, he would spend his days at his uncle’s bakery here in South Florida, Delices De France, observing, learning, and occasionally dipping his fingers in the chocolate eclairs that were in the pastry showcase.


After graduating from Le Cordon Bleu College of Culinary Arts, Olivier moved to NYC to work with the Head Baker at Maison Kayser. Starting as a baker, Olivier learned from the best of the best, which allowed him to quickly move up the ranks to becoming a sous chef in only two years.

"Love and passion are the key to a good baguette"

In 2019, Yann Ledoux, the head baker at Maison Kayser, and Olivier were awarded the Best Baguette New York Grand Jury Prize. New York is home to some of the best bakers worldwide, so the competition was no easy task. Through hard work and a fiery passion, Yann and Olivier secured the first place prize for the Best Baguette New York 2019 competition.

"Bread is a daily production
but every day is different."