Famous pastry chefs you need to know about - Stork
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Famous pastry chefs you need to know about

4 Famous Pastry Chefs You Need To Know About

Want to take your baking skills to the next level? Or do you just want to see what is happening on the cutting edge of baking? Well, the Stork Bake team has found a couple of the world’s best pastry chefs you need to get to know.

Dominique Ansel

Inventor of the Cronut, Dominique Ansell’s is known as one of the world’s most innovative and passionate pastry chefs. He rose to fame when he trademarked the Cronut from his New York shop, with limited branches stocking this delicious morsel – the queues were long and the goodies often sold out well before 9am. He has gone on to invent other modern baking marvels such as Banofee Paella, Zero Gravity Cake, Frozen Smores and choc-chip cookie milk shots. The man’s creativity seems to know no bounds and you will always find something to be inspired about when Monsieur Ansel is around.

Cédric Grolet

Referenced in the Michelin Guide as a “Pastry Star On The Rise”, Cédric Grolet is known for his mind-blowing pastry creations. He is the executive chef at Le Meurice in Paris (say no more) and has published two books on pastries inspired by fruit. His work is visually stunning, literally, and is often called “too pretty too eat”. Prepare to be amazed.

Jordi Roca I Fontané

You’ll be forgiven if you can’t pronounce his name but whatever you do, look up. Featured in the brilliant Netflix show, Chef’s Table, this pastry prince from Spain is known as a genius in his field. The documentary, “The Sense of Cacao” follows him on a sensory journey as he works with with cancer patients and other ailments as well as a group of neuroscientists and neuro-gastronomy experts to create a cocoa flavour that the patients experience through their own memories. Intrigued yet?

Jessica Préalpato

She is The World’s Best Pastry Chef 2019. She is the pioneer of the “guilt-free patisserie” genre. She is Jessica Préalpato. And, she is fabulous. She believes in natural sweetness and using ingredients one would not normally associate with desserts. From malted beer sorbet with barley crumble and hop galettes, cherry olive vinaigrette or vanilla Jerusalem artichokes with truffles, this lady has started a pastry revolution.

Are we missing any? If you’re looking for some local bakespiration, why not see what our Stork Bakers get up to on social media?

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