French patisserie is on the rise. What was once a delicious but predictable sector filled with chocolate eclairs and tarte aux pommes, is now a vast landscape of intricate and audacious creations.
The patissiers in France are slowly becoming the new celebrity chefs, and new “patisseries de luxe” are popping up on high streets everywhere.
So what has changed? Similar to the effect the Great British Bake Off has had on home baking in Britain, France’s Who Will be the Next Great Patissier? has reignited public interest in patisserie in France.
In a recent interview with the BBC, Sebastien Gaudard, an up-and-coming pastry chef, claimed that the rise of patisserie, a relatively affordable luxury, could be a consequence of the recession. Where people may have once bought a big cake for a dinner party, people are more likely to buy a selection of patisseries.
Growing popularity has resulted in increased experimentation, with chefs beginning to create both visually stimulating and unusual tasting desserts. The cronut, a cross between a donut and a croissant, created a storm in New York this year thanks to its creator, French pastry chef Dominique Ansel.
Destiny Foods recently introduced a French Desserts section to our extensive range. To view our full range visit www.destinyfoods.uk.com/