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In 1992, she and Krankl went back to the group of investors who had funded Campanile, and built a much larger, fully staffed, commercial bakery. At the same time, they split the bakery into a separate entity. Silverton became less involved with the bakery in 1993, serving mainly as an advisor.
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After completing his training, Guichon was hired to run the Lenôtre boutique and school in Cannes on the French Riviera.He later returned to Paris to work as an executive pastry chef at the Hugo & Victor patisserie and chocolate shop; he reached the level of executive chef by the age of 21.
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