In this Happy Hour episode of The PAX Hospitality Podcast, Tim and Michael welcome their first-ever guest to the format: the endlessly fascinating and wildly accomplished Quentin Berthonneau of Oji House. Fresh off a two-month baking odyssey across France, Italy, and the Czech Republic, Quentin talks about travelling with his family, teaching masterclasses, and—no big deal—competing on the world stage at the Panettone World Championships. It’s been a big eight weeks.The chat jumps from Preston local gems and at-home pizza triumphs to the deep technical science behind sourdough, soft-dough pastries, and, of course, the hulking beast that is Panettone. Quentin breaks down why most mass-market versions taste like “the worst parts of bread and  the worst parts of cake combined,” how elite makers chase perfection through multi-stage doughs, and what actually separates a supermarket dome from a world-class one. He also lifts the curtain on Team Australia’s campaign: the training, the team chemistry, the categories, and walking away with a haul of medals — including Third Best in the World for the classic and World's Best Innovative Panettone.The episode wraps with a look at Quentin's own project, Oji House — a sourdough-driven baking school and micro-bakery — and the emerging trends he thinks may shape the pastry world. It’s equal parts technical and nostalgic. A perfect Happy Hour: messy intros, good stories, gentle chaos, and a guest who genuinely loves his craft.The PAX Hospitality Podcast is produced by PAX and Craate Creative. Support for this podcast comes from Square and Brunswick Design and Innovation. Our music is produced by Patricia Heath and Mattias Westergren. PAX acknowledges the Wurundjeri Woi-wurrung people as the traditional custodians of the land on which we operate. We pay our respects to elders past, present and emerging and to all First Nations People.

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