Meet Baptiste Brichon
Pastry Chef
After London and Melbourne, Chef Baptiste Brichon has unpacked his bags in Macao. Asia? A real challenge for pastry chefs who have to combine "Kawaii" aesthetics with flavours and textures. A challenge which has been successfully met by the young french Chef, whose culinary, colourful creations are a real hit. Let's meet him.
- What is your background?
- I began my training in a bakery in Angers, France, when I was 15 years old. This choice was no doubt influenced by the fact that one of my grandfathers was a baker. I finished my training with an apprenticeship in a pastry shop and gained a BTM diploma as a pastry Chef-confectioner-glacier-caterer. I was eager to learn about everything, so I did a CAP cookery course for a year. At the end of my training, I took up a position as commis Chef in the Sketch kitchens, Pierre Gagnaire’s London establishment. It was a great learning experience. This 2-starred restaurant had a brigade of 40 Chefs and pastry Chefs and there was a very stimulating competitive spirit. I made my mark by winning the UK dessert championships in 2011. After a year in the UK and a quick return to France, I decided to leave for Australia. Here, a new challenge awaited: to open a French patisserie in Melbourne. In 2013, I heard of a project in Macao. One year later, Cacao Patisserie opened its doors. There are now 8 of us working in the laboratory and 5 or 6 people advise the customers in the shop. We initially thought we would sell some of our pastries to hotels,
restaurants and cafés in the area, but Cacao Patisserie has been a success from the very beginning. In the first few days we even had to set up a ticketing system to make our customers queue: the cakes were all gone in an hour! Today we receive lots of orders. - How would you define your style?
- My style has been shaped by my professional experience and my travels. I began my career at a time when Christophe Michalak and Christophe Adam were breaking through. Their approach to the profession really
influenced me. My style is also guided by the culture of the country I’m working in. French patisserie is synonymous with excellence across the world, but consumption styles vary considerably from one country
to another. In Australia and in Macao, lunch can sometimes be a pastry or a cake. Eating cakes is much less of a ritual than in France: treating oneself to a pastry is a daily pleasure. - What's on the menu at Cacao patisserie?
- We offer small cakes, birthday cakes, macarons and pastries. A blackcurrant Saint-Honoré, a crispy cookie with litchi jelly and rose mousse, a watermelon tart with a green tea Genoise, an apricot and almond cheesecake with fresh fruit… I have to say, I have carte blanche. We offer a selection of 8 different cakes every day and change the menu every two weeks. I despise monotony!
- Where do you get your inspiration?
- Aesthetics are very important to me. I’m inspired by visuals and in particular by the world of cartoons. One of our great successes is an individual cake in the shape of a Minion®. I also really like to offer cakes and pastries which showcase local flavours. Our macarons flavoured with wasabi, green tea and durian (our best seller) sit alongside those with more traditional flavours (salted caramel, chocolate, passion fruit, etc.). I work
a lot on combining flavours. I love researching and there are no limits to my imagination! - Pastry chefs seem to be tending towards the "mono-product". What do you think of this trend?
- I think it’s what customers want. It is an excellent idea to offer a successful product in a variety of different flavours. Generally speaking, I’m very open to new trends as I believe they allow us to constantly question ourselves, push ourselves and meet customers’ expectations.
- What are your favourite Elle & Vire Professionnel Products?
- I have always used Elle & Vire Professionnel® products. My favourite is the Extra dry butter 84% fat, which gives pastries the taste of fresh butter. And of course Excellence Whipping Cream 35.1% fat, which really stands out from the competition. It is creamy and consistent and has a great expansion ratio.
Discover the universe of Baptiste Brichon
Recipes from a great chef...
