At Lou Pécou, Toullec’s approach to pizza is grounded in local ingredients, heritage grains, regenerative agriculture and “meaningful relationships” with producers. These values aren’t just part of his craft but the reason he chose it, he added. “As proud as I am of what we do every day at Lou Pécou, I hope this recognition also inspires the next generation of artisans. This path is not always the easiest, but wherever you are in the world, you have the opportunity to create value by embracing your own land, culture and local producers.”