Vietnam is a land where French craft and local passion can flourish together.
World-class pastry craftsmanship can be created in Vietnam, by Vietnam, for Vietnam.
How it all started
More than 30 years ago, Thomas Justin Chan first set foot in Vietnam in the early 1990s, and he was captivated by the warmth of the people, the raw energy of the streets, and the unique way Vietnam carried traces of French heritage.
With every return, Vietnam claimed a deeper place in his heart. Yet alongside his admiration, he noticed something else: a gap. While the country’s hospitality scene was full of passion and potential, service standards in hotels and restaurants had yet to reach the level he knew Vietnam was capable of achieving. In the 2010s, through his established hospitality school, CHM, he brought international programs and globally recognized qualifications to Vietnam. He had spent decades contributing to the country’s education and hospitality landscape. Through founding schools, training centers, and F&B ventures, he saw firsthand the nation’s rising appetite for luxury experiences and professional-grade culinary standards. Vietnam, he knew, was ready for something bigger—something crafted with precision, consistency, and world-class excellence.
Decades later, another traveler would experience a similar connection.
Chef Matthieu, a French Executive Pastry Chef with over 20 years of expertise, arrived in Vietnam driven by curiosity and the spirit of adventure.
He fell in love almost instantly—not only with the rich flavors and vibrant markets, but with the unmistakable French-Indochina character that lived in Hanoi’s old villas, tree-lined boulevards, and quiet artisan bakeries.
To him, Vietnam was the only place outside France where the soul of French culture still breathed so naturally.
Their paths crossed spontaneously at the CHM Hospitality Management School—a meeting neither of them planned, yet both immediately recognized as meaningful.
What started as a simple professional encounter quickly revealed something deeper: a shared vision for elevating Vietnam’s high-end gastronomy through authentic French pastry craftsmanship. Together, they founded C’est Bon Bakery—a place where French mastery meets Vietnamese dynamism. A bakery created not just to teach, but to prove that world-class pastry craftsmanship, operated with precision and soul, could be built in Vietnam for Vietnam’s rising hospitality scene.
What began as professional respect grew into a shared conviction
Vietnam is a land where French craft and local passion can flourish together.
C’est Bon Bakery—a place where French mastery meets Vietnamese dynamism
Today, C’est Bon Bakery supplies luxury hotels, resorts, and fine-dining restaurants with authentic French bread, pastries, chocolaterie, and semi-finished products. Every creation carries Matthieu’s dedication to perfection and Thomas’s profound understanding of the local culture and market.
As a wholesale specialist serving 5-star hotels, resorts, and fine-dining establishments, C’est Bon Bakery combines timeless French tradition with modern production excellence. From artisan breads and pastries to chocolaterie and semi-finished creations, every product reflects the founders’ shared values: authenticity, precision, and the pursuit of extraordinary taste.
C’est Bon Bakery first began its journey as C’est Bon Café—a hidden gem inside the vibrant Tay Ho community. Known for its stunning cakes, refined pastries, handcrafted chocolates, and elegant brunch offerings. It was a living embodiment of their devotion to French pastry tradition, and equally, a testament to what they had invested years teaching at CHM Hospitality Management School.
