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THE BRAIN BEHIND LA BOULANGE
Pascal Rigo has started and sold off a multitude of businesses, but the Starbucks deal is his pièce de résistance.

Rigo in 1996 at the Bordeaux bakery where he began apprenticing at seven.

Fresh-baked cannelés de Bordeaux.

The Steve Jobs of Pastry

<p>Can you keep&nbsp;your baking&nbsp;bona fides&nbsp;after you&rsquo;ve&nbsp;sold out to&nbsp;Starbucks for&nbsp;a cool $100&nbsp;million?&nbsp;Pascal Rigo&nbsp;thinks so.&nbsp;</p>