Innovation is the lifeblood of the fine pastry business and Antonio Bachour brings his zeal for exploration and experimentation to everything he does, from his four restaurants in Miami and Merida, Mexico, to his eight successful cookbooks. Born and raised by Lebanese parents in Puerto Rico, Bachour loved spending time in his parents’ bakery, where he went to watch the pastry chef every day from the age of 10; by 13 he was making bread and croissants. He left for culinary school in New York at 17 before working in hotels across Florida and spending a season with Philippe Givre at L’École Valhrona. The skills he learnt there have been effortlessly translated across his region of the Americas. His trademark viennoiseries include flavored and coloured designs, from the Hazelnut Pain aux Raisins to Strawberry Mascarpone Croissant and Camembert Cheesecake. His cakes often resemble still life, from citrus and stone fruit to flowers, and he is inspired as much by visiting an art gallery as by spending time in his own kitchen. His latest creation? A whimsical coffee cup-shaped cake filled with chocolate brownie, coffee marquis, coffee crémeux and coffee chocolate mousse.
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