Prix Pâtisserie 2024

Bastien Blanc-Tailleur, a luxury cake designer in Paris, crafts opulent confections for high-profile clients, including European royalty and American socialites. Renowned for his exquisite wedding and special-occasion cakes, his creations have been called “edible haute couture”. Passionate about pastry since childhood, Blanc-Tailleur launched his business in 2015, attracting clients like Dior, European aristocrats, and Saudi royals. Blanc-Tailleur's dedication shows in his meticulous detail and ability to realize clients' dreams. His signature style includes intricate sugar work, such as lifelike flowers and elaborate decorations. His cakes are not only visually stunning but also delicious, aiming for gastronomic pleasure. His commitment to classic French pastry has earned his business recognition as an Entreprise du Patrimoine Vivant, a prestigious French government designation for businesses that protect and promote traditional French crafts.

The Ritz, Paris and its famous pastry chef François Perret have created a sublime pastry shop experience with Le Comptoir, a must-visit on the Parisian pastry scene and sure to remain an icon for many years. Open seven days a week for eat-in, takeaway and click-and-collect, Le Comptoir welcomes a new audience to Perret’s exquisite creations, and its luxurious cream, gold, and terracotta interiors provide an indulgent and rejuvenating welcome for every visitor. What’s on the menu? Chef Perret is known for his gastronomic range, from classic croissants and pains au chocolat to sophisticated sandwiches. His renowned madeleines come filled with raspberry or passion fruit; try the Tennis Balls full of sharp lemon and iced in white chocolate and, for summer 2024, the Madeleine Abricot infused with Jardin Vendôme tea. There are exceptional pâtisserie from the signature Mango Coconut Ritz au Lait to the Hazelnut Marble Entremet, along with all kinds of cookies, cakes, mille-feuille and pioneering pastry drinks. Along with César Ritz and Auguste Escoffier, François Perret is a name bound to Le Ritz, Paris, forever, and Le Comptoir a testament to his incredible vision in the pastry shop landscape.

Strasbourg-born Christophe Devoille, Executive Pastry Chef of Atlantis The Royal in Dubai, is the genius behind La Liste’s Best Afternoon Tea 2024. Served in the Royal Tearoom, an opulent space full of light-reflecting glass, crystal, and metals, Devoille’s afternoon tea exemplifies his refined technique and elegant eye, bringing together local ingredients such as raspberry, honey, milk, pollens, and herbs, with the world’s best caviar, truffle, vanilla, pistachio, and chocolate. The tea includes lobster rolls with Oscietra and samphire, sandwiches of cream cheese with yuzu and lemon balm and fromage blanc with dill and trout roe, alongside raspberry tarts with coconut and local honey, the ultimate vanilla, caramel, and hazelnut pastry, Iranian pistachio tart, and fluffy scones with rose petal preserve and saffron marmalade. Devoille began baking with his mother at 15 and worked with Alain Ducasse for a decade before traveling the world as a pastry consultant. He leads 12 bakers, two Arabic chefs, and 50 pastry staff creating breads, desserts, waffles, ice creams, and sorbets across The Atlantis’ 17 restaurants.

Dominique Ansel is not only the inventor of the Cronut, unquestionably the most famous pastry of the 21st century, he also laid the foundations for a new era for the world of pastry, which brought the craft of fine pâtissierie to millions of new fans via the power of social media. As the pastry chef behind the much-copied Cronut, which people have queued for hours to taste since 2013, Ansel gave us the world’s first ever viral pastry, making him a true industry game changer and showing the incredible power of outstanding pastry. James Beard Award-winning Ansel has also created the Cookie Shot, Frozen S’more, Blossoming Hot Chocolate, and many more, and is chef owner of eponymous bakeries in New York City and Las Vegas. What makes a Cronut a Cronut®? Each one is made with laminated dough similar to croissant dough, rolled in sugar, filled with cream, and topped with glaze. Each one takes three days to complete and the flavors, which are never repeated, change every month.

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.

Singaporean Chef Janice Wong is known for pushing the limits of creativity past the typical boundaries presented by chocolate and pastry to create unique and immersive experiences that span concept stores and art exhibitions. Her 2am:dessertbar first opened in 2007 and she has three retail stores in Singapore. She has worked with Thomas Keller and Grant Achatz in the US, master Spanish chocolatier Oriol Balaguer, and France’s esteemed Pierre Hermé. Her reputation for testing the possibilities of confectionery - from laksa leaf and lemongrass to chicken jerky and praline - has led to international collaborations and openings, most recently a new 2am:dessertbar in the W Hotel in Sydney, where guests can enjoy Wong signatures Cacao Forest, made with chocolate mousse, passionfruit chocolate, and mango, lime and lychee consommé; and Cassis Plum, a cassis bombe with elderflower yoghurt foam and choya granita with yuzu pearls. In Japan, the gallery Huis Ten Bosch Nagasaki showed her signature edible art works, while the Art Gallery of Western Australia displayed her largest ever edible art installation. As well as winning numerous prestigious awards, Wong is one of the six ‘culinary mavericks’ featured in 2024 show ‘Chefs Uncut’ on Netflix.

Melbourne’s Rosemary Andrews, a former head chef at Ben Shewry’s Attica Summer Camp where her dessert trolley became legendary, gives cakes their true value by displaying them like fine jewellery or a sought-after handbag, on brass plinths and under glass cloches. Her fans were ready to feast and willing to queue as soon as the much-feted Chef opened her first shop, Mietta by Rosemary, which means ‘sweet little thing’ in late 2023, and the crowds turn out every weekend to try and snaffle a slice of eight-layer Carrot Cake Dreams, seven-layer OG Honey-Misu, two-texture Valrhona Chocolate Cake, or Negroni Chocolate Tart. Can you take any more layers - Andrews’ covetable Guinness Chocolate Cake has 16! She began baking at home as a teenager and has worked in London with Gordon Ramsay, and at Dinner by Heston Blumenthal and The Ledbury, before finding her niche in Melbourne during the pandemic with her dessert box business. Mietta By Rosemary is a long-term pop-up, so get there before it goes!

Christophe Louie, the undisputed king of Italian baking in Paris, opened his Haut-Marais shop dedicated to the wonder of Panettone in late 2023, making it a true first for the French capital. Louie trained as a pastry chef, working at La Grande Épicerie de Paris, Le Meurice, and Le Jules Verne before turning his attention to the magic of bread and training with Mauro Morandin in Italy. He was so inspired by Morandin that he named his own sourdough leaven ‘Mauro’, and brought it back to Paris to reinterpret the Italian classics of Panettone, Focaccia, Pandoro, and Colombe. His Panettone flavors include classic, Gianduja, and orange blossom; Pandoro comes in vanilla and chestnut honey. Louie also has a focus on specialist breads made with sourdough and ancient grains, exquisite viennoiserie, classic cakes such as financiers, madeleines, flan, and marble cake, along with savouries such as pizza and sandwiches. Viva Italia!

Angelo Musa’s outstanding Dubai opening is a tribute to exceptional pastry and hospitality. The world-renowned Executive Pastry Chef at the Hotel Plaza Athénée brings his experience and expertise to Bonbon Café at The Lana from the Dorchester Collection, occupying a picturesque location by the marina where guests can enjoy sandwiches and salads alongside Musa’s renowned viennoiserie and signature pastry, surrounded by elegant interiors in natural materials and tones. Alongside his many prizes and honors, Musa has been awarded the Chevalier de l’Ordre des Arts et des Lettres in recognition of his contribution to French gastronomy. “My vision is to create a pastry destination that will redefine the culinary landscape of Dubai, one sweet creation at a time,” he says of his new opening.

Edinburgh’s newest bakery, Lannan in the city’s Stockbridge area, comes from self-taught baker Darcie Maher who grew up in the Scottish Borders. Maher worked across the UK before joining the launch team at The Palmerston, also in Edinburgh, where her creative pastry ideas soon won her a following on and offline. The word Lannan comes from the Gaelic for ‘house’, and Maher has created a welcoming space with an expansive glass counter, and a hatch through to the busy kitchen. As well as viennoiserie, custard slices, and cardamom buns, her signature bakes include seasonal concepts like the Lannan Apple Pie and Custard with Kissabel apples, crème fraîche custard, cinnamon sugar, and latticed croissant pastry, and her Rhubarb, Custard and Almond cake with Marcona almond sponge, rhubarb compôte, whipped vanilla custard, and toasted Marcona almonds. Savoury bakes include Merguez sausage rolls with braised fennel and Monte Enebro cheese, and Nduja, garlic fermented honey, and Murcia al vino cheese buns.

Parisian pastry shop Nèulo is the creation of pastry chef Pierre-Jean Quinonero and entrepreneur Gauthier Rosario. The name Nèulo comes from the Provençal word for waffle, reflecting the shop's ambition to rediscover the authentic flavors of Provence. The young and talented Quinonero has won numerous awards, including Best Apprentice in France in 2014. His expertise shines through in his signature Flan creations, which come in various flavors such as Vanilla, Marble Vanilla Chocolate, and his Lemon Meringue Tart-inspired Flan. Gauthier Rosario, originally from Aix-en-Provence, carefully sources artisanal and organic products from the region to complement Quinonero's creations. Together, they have created a pastry shop that celebrates the flavors of Provence while showcasing the chef Quinonero’s exceptional talent and creativity.

Paris pastry prodigy Aurélien Cohen wants to share his kitchen skills through masterclasses as much as he wants to sell you his delicious creations. Cohen began his life in pâtisserie making baked goods to order from his home, and grew an online fanbase through his user-friendly tutorials, which break down the complexity of fine pastry and chocolate to help anyone get decent results at home. Visit his Asnières-sur-Seine shop for a taste of his Paris-Tahiti choux with vanilla almond praline and whipped vanilla ganache, the Miss Coco Tartlet with whipped coconut ganache, coconut confit, and coconut almond praline, or the Chocolate Hazelnut Passion Tartlet with its milk chocolate ganache, hazelnut praline, and passion fruit caramel. His signature Miss Vanilla Tartlet is emblematic of the store and Cohen’s approach, which is to build textures alongside taste. Look out for his tours, popups and book, Architexture de la Pâtisserie.

Justin Lee is one of Korea’s very best pastry chefs and an outstanding talent known for his dedication and vision. His famous JL Dessert Bar, opened in 2016, serves exquisite dessert tasting menus that display his eye for innovation and clever flavor pairings such as his signature Tomato, Yoghurt, Basil, Parmigiano, and Olive dish, along with Bacon, Parmigiano, Onion, Apple, and Cider. There’s also Blue cheese, Kumquat, Camomile, Hazelnut. Lee began his kitchen career at home in South Korea in 2003, before discovering pastry a decade later while working in New Zealand, at Clooney in Auckland. He has worked with many luxury brands including Bernardaud, Jimmy Choo, and Baccarat, and last year expanded his business with the opening of Hugely, an artisan ice cream shop on Jeju island full of whimsical frozen desserts, cakes, and jellies.

As pastry chef and co-owner at République Café & Bakery in Los Angeles, Margarita Manzke serves her French-inspired bread and pastry to the great and the good of Tinseltown. The building is also home to her husband Walter’s restaurant and a storied location, built in 1928 by Charlie Chaplin and later home to La Brea Bakery and Campanile Restaurant. Chef Margarita, known as Margie, has built République into one of LA’s most respected and interesting bakeries while working on a clutch of other businesses, including fine dining restaurant Manzke, Mexican-inspired Petty Cash Taqueria, Filipino rice-bowl restaurant Sari Sari, and the bistro Bicyclette, as well as a chain of Wildflour Bakeries in the Philippines, where she grew up. In 2023, she won the James Beard Award for Outstanding Pastry Chef or Baker.

Joanna Yuen, pastry chef and founder of online dessert shop Otera in Hong Kong, made the switch from advertising to pâtissierie a decade ago and soon became an exciting name to watch in the field of innovative pastry. She began as a self-taught wedding cake designer and from there moved into professional kitchens, including the Landmark Mandarin Oriental, NOBU, and Ando, excelling at the signature Japanese confectionary Wagashi, crafting beautiful petits fours sweets. At Otera, which she takes on the road to fine dining omakase events, she is famed for her umami desserts and mastery of flavor and technique, with Soy Sauce Caramel, Sake and Kumquat, and Maple Pancetta flan cakes, and mung bean and kombu Mooncakes. Advertising’s loss is undoubtedly pastry’s gain!

Noelia Tomoshige, founder of Madrid’s Monroebakes, is an outstanding new face on the Spanish pastry scene even though it is her second career. She spent ten years working in luxury retail before a visit to Tokyo led her to a short course in Japanese pâtisserie at the Fait Beau Tokyo school, where she discovered her vocation. She went on to complete the pastry diploma at Le Cordon Bleu Madrid and in 2021 opened Monroebakes, her dreamy cocoon of a cake shop selling French pastry with Japanese influences and a few nods to her Spanish home, such as Pistachio, Yuzu, and Mandarin Tart, Matcha cheesecakes, and Mille Crepe cakes of filled stacked pancakes. “Monroebakes is my imagination come true,” explains Tomoshige. “A pastry shop where the three cultures that define me merge: Japanese, Spanish and French. A place where creativity knows no limits and where everything is possible.”

The two luxury Des Gâteaux et du Pain boutiques in Paris are the creation of the pioneering pastry chef Claire Damon, who grew up in the countryside of Auvergne and Aveyron and brings that early experience of the natural world and its edible treasures to her work in pastry. Damon's flagship bakery and lab, with its elegant black facade and interior, sells haute pâtisserie to both discerning locals and pastry tourists. Her creations are based on nuance and a drive back to the origin of true flavor and produce. She uses only ethical ingredients from small producers, such as organic eggs, Provençal almonds, organic French flour, freshly-churned butter, and Noirmoutier salt. Her signature ingredient is biodynamic or organic seasonal fruit, and her exceptional tarts put the essence of natural flavors front and center, from the Strawberry Garden Tart to Grapefruit Cheesecake, Lemon Absolute, and classic Breton Cake.

Pastry Shop Cavour 1880, a historic café-pâtisserie in Bergamo Alta, epitomizes the art of Italian pastry-making. Meticulously restored by the Cerea family with chef Enrico at the helm, the café showcases local craftsmanship and materials, preserving its 19th-century charm. The pâtisserie is the heart of Cavour 1880, where skilled pastry chefs create masterpieces that reinterpret classics and set new trends. The artisanal approach runs through every product, from Cavour’s daily croissants and viennoiseries to customized cakes. Beyond the sweet treats, Cavour 1880 offers savory dishes, which means there is something to suit any palate at any hour. The café's commitment to craftsmanship and culinary excellence has made it a cherished landmark in Bergamo Alta.

Founded in 1953 by Maurice Bernachon, the Bernachon pastry shop in Lyon is now run by the third generation: Philippe as chocolatier, Stéphanie overseeing sales, and Candice managing the tearoom with her mother. Bernachon offers a range of classic French desserts, including the renowned chocolate cake Gateau President, which was also served in Paul Bocuse's restaurant. Specialties include the Tarte aux Fraises, Eclairs, and Mille-Feuilles, as well as the citrus-infused Cake à l'Orange and the rich, fruity Cake aux Fruits Confits. Each creation, from gourmet cakes to intricate entremets, showcases the family’s dedication to quality. The Bernachon family also takes pride in using locally sourced ingredients, such as cherries from the Lyonnais region, which they candy themselves. The artisanal approach shines through in every creation at Pastry Shop Bernachon, making it a cherished institution in Lyon's culinary scene.

Montreal pâtisserie Farine & Cacao is a treasure trove of contemporary artisanal pastry, oriented around innovation, elegance, and respect for the fine craft of French pastry - certainly a destination to drive the extra mile for. Founder and pastry chef Christian Campos started his career at a young age on the Pâtisserie de Gascogne team, later working with Alain Pignard at Fairmont Le Reine Elizabeth Hotel and for the opening of his boutique caterer, La Palette Gourmande. In 2016, Campos joined the Ritz-Carlton and Maison Boulud team as pastry sous chef, and was named Pastry Chef of the Year in 2015 and 2016 by the Society of Chefs and Pastry Chefs of Quebec. At Farine & Cacao his specialties include classic viennoiseries as well as flavored croissants such as raspberry and Gianduja, and intricate entremets of Pistachio & Raspberry, Mango & Passion, and Chocolate & Caramel, alongside handmade chocolate bars of impeccable quality.

Alanya, a pastry shop in Lima’s bohemian Barranco district, is the latest venture of young talent Zara Alanya Góngora. Trained in Barcelona, Alanya has brought her exceptional skills to the forefront of Lima's pastry scene. Alanya's journey began in 2005, when she decided to pursue her passion for baking while raising her daughter. After studying in Spain, she opened her first small shop in Surco in 2015. Through dedication and innovation, Alanya was named Peru's best pastry shop by the recent Summum Awards. Alanya Repostería greets visitors with an enticing display of sweets, cakes, and pastries. The croissant is the hero product and available in many flavors including passionfruit, cappuccino, cheesecake, almond, pistachio, chocolate, cranberry, raspberry, apple, and mango. Alanya's creations, made with Peruvian ingredients, showcase her creativity and commitment to delighting every customer.

Lals Pâtisserie in Pakistan is the creation of the inspirational chocolatier Lal Majid, who as a child dreamed of owning a chocolate house like the one in her favorite story, Hansel and Gretel. She made her dream come true by opening her first luxury chocolate shop in prestigious Zamzama, Karachi, in 2006. Over the past 14 years, Lal has poured her love, passion, and dedication into building the Lals brand, which is now recognized nationwide for its high quality chocolates, pastries, and freshly made gelato. Her pursuit of sweet perfection is evident in every creation, from the classic chocolate cake and red velvet cupcakes to the innovative honey baklava tart and coconut tea cake. The flagship multi-story Lals pâtisserie on Khayaban-e-Shahbaz offers an array of sweet and savory delights, including premium Italian-style gelato, waffles, crepes, and a wide range of hot and iced coffees. Under Lal's supervision, the kitchen produces an enticing selection of pastries, ensuring that every bite is a celebration.

Italian brothers Luco and Thomas Colombo opened their Place des Vosges pastry shop Brigat’ in 2021, and soon became a local institution. Thomas bakes unmissable sourdough with ancient grains, herbs, and polenta, while Lucio creates elegant cakes that are big on flavor, texture, and enjoyment. Coconut & Chocolate has a chocolate crumble base with almond cream, coconut flan, and chocolate ganache. The summery Strawberry & Chamomile Gáteau consists of crunchy meringue, a light and floral chamomile cream, lemon and honey jelly, and Gariguette strawberries. Lucio is also known for bringing global flavors such as Iranian pistachio, hibiscus, Kaffir lime, and Sorrento lemons to his pastry, and has worked in the Middle East and London. Together, they blend the very best of Italian and French baking and pastry into an unmissable Paris pastry destination.

Chez Dodo, a charming pastry shop near St. Stephen's Basilica in Budapest, is the brainchild of young talent Dora Szalai. After mastering the art of macaron making in Paris, Szalai began crafting these delicate confections for friends and colleagues while working as an account manager. As demand grew, Szalai partnered with her friend Peter Vary to open Chez Dodo. Celebrating its 10th anniversary in 2024, the shop is a testament to Szalai's dedication and creativity, featuring bold and innovative macaron flavors like the Jardin des Sens collection. Szalai's handcrafted macarons, which are made in an open kitchen in full view of customers and passersby, have become a symbol of Chez Dodo's commitment to quality and creativity, providing a taste of Paris in the heart of Budapest.

Feast your eyes on the prettiest pastel pastry creations, and cakes sculpted into roses, apples and pine cones in delicate fruit flavors. Everything is a fairytale at this enchanting Lille pâtisserie, starting with the Ogre of Carrouselberg himself, who used to devour children until he discovered a garden full of fresh fruit, which he preferred to young flesh, or so the story goes. The signature P’tits Pouchins are equally magical, small and flaky choux pockets with vanilla and orange blossom cream. L’Ogre de Carrouselberg’s founders, Stéphanie Touzet et Matthieu Buchalski, are a couple who met in Paris and changed career together, with Touzet training in pastry and Buchalski putting his design experience for food brands to use for their debut joint project. This is grown up pastry, but always delivered with a light and playful edge.