Stef and Monia created Merci la Vie as a life project.

A place where craftsmanship, transmission, and human connection come together.

With roots in tradition and a clear modern vision, they bring together discipline, care, and a deep respect for the craft.

This is not just a bakery. It’s a place built with purpose.

The name “Merci la vie” (French for “Thank you, life”) reflects the essence of the project: slow, honest, living food infused with light, intention, and gratitude. 

Our vision is to create a welcoming space of connection and simplicity, rooted in the tradition of natural sourdough baking and hospitality.  

Drawing from her former experience in HR and teaching, Monia will be the CEO of Merci La Vie LLC. She will lead professional workshops (Our signature Starter inside workshop for teams from small businesses to mega companies). Monia’s father was a chef for more than 30 years,. Monia’s mother worked with him for more than 20 years.

Stephane is experienced in project and program management. He’s a member of PMI Brussels and Nashville. He will run the operational and production parts. Stephane’s mother was a cook at a caterer shop for 15 years (Think Belgian Mussels !)  and Stephane’s grandfather was a baker and patisserie chef for his whole career, including during WWII after escaping form a German war prisoner train. At the Bon Marché tearoom, he was just called “the Chef”. After retirement, he helped set up independent bakeries led by young bakers until he reached 85 years old.