Roux's older brother Albert had already become a patissier (pastry chef), and Roux followed him into this field at the age of fourteen. He became an apprentice to Camille Loyal in Belleville, working seventy-hour weeks. Roux's tasks at the pâtisserie included making up to sixty galettes des rois over the course of three days for Epiphany. Albert found Roux further employment as his apprenticeship ended. As Albert was working at the British Embassy in Paris as a sous chef, Roux joined him there as the pastry chef for the Embassy. He moved on from there to become a chef in Philippe de Rothschild's service, while Albert moved to England to work there.