Who's the most fascinating French scientist-turned-baker in Santa Fe? It's Marcel Remillieux, of course!
This is a warm, gentle, delightful conversation about all things French and food (especially the sourdough bread) and families and growing up on the island of Corsica.
Marcel shares lots of stories about his family's legacy of baking, along with how he ended up as a scientist at Los Alamos National Lab for eight years.
He also gets up close and personal as he shares the story of why he chose to leave the Lab and take the huge risk of opening up a cafe and creperie, first in Los Alamos, and now in Santa Fe.
Marcel and Melanie have a lovely time together talking about:
happiness emotional health and wellbeing French cultural traditions psychological resilience how to define success for oneself yep, sourdough bread and French baguettesMerry Happy Holidays to everyone!
Mille, a French cafe and creperie in Santa Fe, website here
Dr. Melanie Harth's website here
*the phrase Joyeux Noel is the one Melanie forgot to ask Marcel to pronounce, just in case you're still wondering what it was
