"The two trades have a lot in common, a lot of gray matter and hard graft. The material is different -- fabric and dough -- but my work with the bakers resembles my collaboration with the couture workshops," Gaultier said.
Baker Thierry Meunier said he was initially wary of working with fashion insiders because of their reputation for flamboyance, but he was surprised to find how much they had in common.
"The most blatant similarity is the pressure of working to deadlines, because bakers like designers have to be very quick and capable of working in long stretches at the last minute to deliver their product," he said.
Souilhat, meanwhile, pointed out that an artistic streak is vital to making good bread.
"Is dough not lace, are the folds of croissant pastry not like layers of petticoats? And the touch of the dough -- now that really is like skin," he said with a dreamy smile.
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