Thomas Ferté
Michette | Boston
JULY 2024
After graduating from law school, French-born Thomas Ferté spent five years working as a corporate lawyer in New York City. When he had enough of the mundane office life, Ferté traded in his briefcase for brioche. He headed back to Europe and enrolled in baking school in Aurillac, France before moving to Paris, where he worked at bakeries big and small. At Ten Belles, Ferté focused on sourdough and baked with fresh ingredients alongside a team of international chefs. Then, he took his experience to Le Boulanger de la Tour, learning to manage his space, stay organized, and bake French classics. After spending time at Farine & O and the bakery inside of Le Bon Marché, where he took advantage of the hands-on training and was exposed to high-volume production, Ferté returned to the States.
In 2022, Ferté founded his bakery, Michette, in Somerville, where he serves freshly baked breads, viennoiserie, and clever pastries, like his spanakopita croissant and guava roll with ricotta and cream cheese, to the community. Since opening, Ferté has expanded the team, started to build relationships and wholesale accounts, and collaborated with small businesses in the area. He’s keeping his customers engaged by running weekly specials and incorporating vegan viennoiserie into the bakery’s repertoire.
