Award of Honor

In recognition of the lifetime achievement and legacy of a single pastry chef

Pierre HerméFranceIn 1993, Pierre Hermé's creation ‘La cerise sur le gâteau’ (the cherry on the cake) captivated audiences at Fauchon in Paris. As a fourth-generation confectioner, he sharpened his craft under the guidance of his father and the esteemed Gaston Lenôtre. By his mid-teens, Hermé's talent was unmistakable, and he went on to anchor Fauchon's pastry department for over a decade. In the 1990s, Hermé broke with convention by organizing pastry shows reminiscent of high-fashion events, seamlessly blending culinary art with runway flair. These innovative showcases, including Kawai and Désirs, didn't just earn him accolades like ‘the Picasso of Pastry’; they reshaped the global pastry scene. Hermé's reimagining of the macaron, particularly the iconic Ispahan, influenced pastry chefs around the globe. Through his international boutiques and the 2005 magnum opus, the ‘ph10’ cookbook, Hermé elevated pastry to an esteemed art form, inspiring and paving the way for future pastry maestros.

World's Most Creative Pastry Chef Award

A pastry chef demonstrating extraordinary creativity, whose technical skill pushes the craft of pastry into an art form

Pastry Opening of the Year AWard

Impressive newcomers to the pastry scene that deserve recognition

Pastry Innovation Award

Pastry chefs demonstrating new and creative business ideas

Pastry Game Changer Award

An exceptional pastry chef who has campaigned to change pastry industry culture through commitment, engagement, and education

Lauren V. HaasUSMotorbike-loving pastry chef Lauren V. Haas has a string of revered institutions on her resumé, but she remains devoted to questioning methods and challenging her industry every step of the way, in particular in the sustainability space. Haas studied Sustainable Food Systems at Master’s level and inspires pastry chefs to think beyond plastic with her recycled paper molds, and to use sustainable ingredients such as Cacao Barry’s WholeFruit chocolate. She is currently Professor at The Culinary Institute of America (CIA), Greystone and has worked at The White House, the Hotel du Pont, and the Inn at Little Washington. An inspirational game changer who can set new standards at every level of the pastry industry.

Pastry Ethical & Sustainability Award

A pastry shop demonstrating exemplary dedication to ethical practices, sustainability and social responsibility within the workplace, industry and wider community

Oh Faon !Jérôme Raffaelli & Kevin Yau · Marseille, FranceWhen chefs like self-taught Jérôme Raffaelli begin to break rules and develop new ways to make outstanding products, it makes the pastry industry stronger. A pioneer in plant-based pastry, in 2018 Raffaelli opened the first 100% vegan bakery in Marseille with co-founder Kévin Yau. But Oh Faon!’s ethics go far beyond veganism; all its products are rooted in the region, using seasonal fruits from within 25km, and the chocolate and flour is organic and made in France. The result? Healthier, flavorful pastry firmly rooted in the local culture, perfectly expressed in ‘Balade en Garrigue’, a take on pine nut tart made with almond cream, pine nut praline, and rosemary-infused cream.

Pastry Artisan & Authenticity Award

Pastry shops promoting the culinary heritage of a region or country through technique, creativity, and sourcing

Pastry Talent of the Year Award

Most promising pastry chefs of the year (across bakeries, tea rooms, and dessert restaurants)

Best Afternoon Tea Award

Exemplary afternoon tea experience, whether traditional or contemporary concept, with outstanding service and location

The Connaught Patisserie By Nicolas RouzaudNicolas Rouzaud · London, UKAn impeccable afternoon tea that marries a traditional form and location with bold, playful pastry. From the Louise Bourgeois art to the illustrated menu, every detail of the Nicolas Rouzard afternoon tea at Jean-Georges at The Connaught in London’s Mayfair, complements the overall experience. The sandwiches blend British combinations with contemporary flavors, from Montgomery cheddar with peach chutney to salmon with chipotle corn and coriander on rye. The pastry is sublime, with whimsical touches such as cotton candy and a chocolate fondue. The tea selection is exquisite, the service effortless. Don’t want to leave? Pick up one of Rouzard’s signature pastry ‘hounds’ from The Connaught Pâtisserie on your way out.

Best Pastry Shop Experience Award

Breakthrough concept from a pastry shop or group in terms of products, design, and customer experience

RocambolescJordi Roca & Ale Rivas · Girona, SpainStep off the sidewalk and into wonderland. We salute Rocambolesc for putting the fun back into fine pastry. This sweet offshoot of El Celler de Can Roca now has four shops across Spain and a new opening in Houston, Texas. Each one is a Willy Wonka-esque playground for customers. Soft-serve comes with inventive toppings from scorched meringue and marshmallows to praline and sponge cake; ice lollies are shaped into noses, bears, and even Darth Vader. The interiors pop with playfulness and nostalgia, reminiscent of a fairground but full of modern ideas and flavors, as you’d expect from Jordi Roca, one of the world’s best pastry chefs, and Ale Rivas, the business visionary who delivers this peerless concept to eager customers.

Pastry Discovery Gem Award

Sweet gem or bakeries, afternoon teas, or dessert restaurants for connoisseurs’ worth going the extra mile for

Pastry Special Awards 2023