Patisseries: when gems are a delight lifestyle
The concepts of jewellery, a luxury store and a restaurant intermingle in patisseries. Artistic creations dazzle like precious gems behind elegant showcases. Do not be fooled by the senses: gems are sweet and edible.
From ancient and traditional workers to contemporary creative pastry geniuses. Bakers from all over the world have surrendered to the concept of patisserie, although only a few have been able to take a step beyond the meticulous technique to offer an exclusive experience and raise the artistic aesthetic to this trade.
We have given in to the temptation of calories without guilt, discovering with these hands in the dough, these four internationally renowned pastry masters: Pierre Hermé, Albert Adrià, Kirsten Tiballs and Christophe Michalak; all of whom have amassed new processes, techniques and formats in a tireless search for the secrets of what is exquisite.
France is the inspiration and the starting point. However, the styles of each creator are different, a reflection of the essence of their origins and experiences, and the trend has expanded to kitchens around the world.
Pierre Hermé. The ‘Picasso of confectionery’
A disciple of Gaston Lenôtre, his reputation comes from the macaroons. Pierre Hermé learned to make them in 1976 and since then he has developed an exploration of tastes from a traditional dessert.
He works as an artist or a stylist, and he already has 18 shops in Paris, and more than 50 shops all over the world. Pierre Hermé, along with his founding partner Charles Znaty, have created a sweet empire. Hungry for new sensations, meetings, places, fragrances and textures; in 2010 the international expansion of his business began.
“Our desire was not to open a patisserie, but to create a luxury brand. We invented the term High Patisserie,” Pierre Hermé.
A member of the Colbert Committee and a partner of the Raffles, Ritz-Carlton and La Mamounia groups. He works with Dior through Pierre Hermé Dior Cafes in Seoul and Tokyo, and with L’Occitane for the 86Champs concept store on the Champs Elysees in Paris. His specialties are macaroons in an Iranian black lemon flavour, Petrosia caviar, pistachio and raspberry, roses and passion fruit with milk chocolate; the ispahan croissant, whose special recipe includes roses, raspberry and lychee; and the Infiniment Vanille cake, with a combination of vanilla from different continents: Mexico, Tahiti and Madagascar.
Cakes & Bubbles. Albert Adrià’s magic, from elBulli to London
He started from the discretion to ‘lend a hand’ to his brother, the revolutionary Ferrán Adrià, in elBulli. His allergy to crustaceans made him lean towards confectionery. This discipline has been the one that he has developed with passion for more than 20 years. Sometimes fate follows its own plans…
‘Bakery work is really three-dimensional: it starts from zero to create something unique’, Albert Adrià.
‘Cakes & Bubbles’, in London, was CREATED from Adrià’s desire to open an exclusive patisserie dedicated to ‘La Dolça’ (Barcelona). Desserts paired with champagnes and sparkling wines, as a perfect combination.
Albert Adrià won the award in 2015 for ‘Best Pastry Chef’ by the jury from the best ’50 World Best Restaurants ’. Today he manages the elBarri gastronomic group, a collection of six restaurants in Barcelona, and it is immersed in the development of his latest ‘Enigma’ project and other international gastronomic challenges, such as ‘Cakes & Bubbles’ or his new restaurant in New York.
Christophe Michalak. French pastry revisionism
The pastry chef, Christophe Michalak, considered as being the pastry chef with more ‘rock’n’roll’ from France, opened in 2016 his own patisserie in the heart of Paris, in the Marais district. His wish: to get a showcase which provides added value to his culinary works of art.
Le Negresco, Fauchon, Ladurée, the Athénée Square … a career full of changes, evolutions and awards. For Michalak, the patisserie must be “fresh, freshly made, without freezing and without excess decor”.
Elegant refrigerated display case by KRIONTM PORCELANOSA Group, an ideal showcase for the Christophe Michalak’s delicatessen in his patisserie in Paris.
Tartine The ‘toast’ by Elisabeth Prueitt and Chad Robertson
Tartine, which is toast in French, began in San Francisco and was carried out by the pastry chef, Elisabeth Prueitt and her husband, the baker, Chad Robertson, who began using a wood-fired oven to create bread and cakes in a rustic style, applying techniques learned abroad. Classic recipes in renewed snacks: master the technique of croissant, or pain au chocolat, considered the best in the bay.
And if a bakery retains its heart and soul, but always remains open to new ideas?
- 1 Pierre Hermé. The ‘Picasso of confectionery’
- 2 Cakes & Bubbles. Albert Adrià’s magic, from elBulli to London
- 3 Christophe Michalak. French pastry revisionism
- 4 Tartine The ‘toast’ by Elisabeth Prueitt and Chad Robertson