Pastry chef

Meeting the needs of a diversified and changing sector.
Boutique pastries, plated desserts for gastronomical and bistronomical restaurants, entremets and pièces montées for special celebrations, seasonal confectionaries, local desserts, low-sugar but also gluten-free and allergen-free creations… We are constantly adapting to your creativity, needs and customers’ and guests’ expectations.

Yann Brys
Pastry chef
"Meilleur Ouvrier de France" 2011

Recipes for pastry chef

Discover inspirations and innovations of Chefs who share their tips and recipes with you.

Verrines and bite sizes Gael Etrillard


by Gael Etrillard
Desserts and tarts Kriss Harvey Michael Laiskonis

Syracuse Lemon Tart

by Kriss Harvey, Michael Laiskonis
Desserts and tarts Shigeo HIRAI


by Shigeo HIRAI

Portrait of pastry chef

Women and men from peculiar backgrounds with great ideas, rooted in tradition and exploring new horizons at the same time.
Meet these exceptional people!

All our basic preparations for pastry chefs

Technique to create emotion
Chefs say that pastry-making is the most precise and demanding of all culinary arts. Temperature, baking time, ingredient proportions, sweet-acid balance, textures, presentation… Mastering basic techniques is the fundamental prerequisite for creative freedom.

Download pastry table chart pâtissier Download pastry table chart pâtissier