Renat Agzamov- an amazing pastry chef and a real trendsetter in the world of cakes. He creates masterpieces of cream and chocolate that are more reminiscent of large-scale sculptural compositions, but taste almost like mom's pastries. Although no, tastier, of course. And all because the master is sure of sweet deeds: appearance the cake should delight, and the taste should remind you of home. We have collected a photo 17 masterpiece cakes, but the master has more than 2700 unique works!

Looking at the photographs of Agzamov, one cannot say that this is a chef. Rather, an athlete, and this is also true. In his youth, Renat was fond of boxing, he finished his sports career in the status of the champion of Russia. And later he retrained as a pastry chef. And in this field he achieved even more breathtaking results!

Renat Agzamov is the founder of his own culinary school. Although more often he calls it a laboratory. There are many assistants who constantly experiment on the compatibility of ingredients, calculate the required volume, write down recipes (Renat creates on a whim, without looking into cookbooks).

Renat's hobby for cooking began in childhood, at the age of 7 he tried to bake pies and muffins, and at 10 he was not afraid to bake bread. It turned out delicious, as I did it with soul. Renata's mentor was her grandmother, she taught the subtleties and wisdom, she also presented the first book about delicious and healthy food, which is still kept by the maestro.

Today Renata Agzamova's cakes are a recognizable brand that cannot be confused with anything. A variety of ideas, forms, decor ... Master cakes are the decoration of any celebration. Most often, his confectionery products are ordered by pop stars, actors, in a word, those who can afford it. And this is no wonder: the weight of some cakes can reach semitones, the height - 2.5 m and more!

Few remain indifferent at the sight delicious cake or cake. But there are people who create true sweet masterpieces. They are so beautiful that it is a pity to eat! What can we say about excellent taste these dishes are worth tasting, even if you're on a diet. We have selected the best pastry shops in the world, famous for their masters and their creations, and we want to tell you a little about them.

Pierre Herme's confectionery

This pastry chef treats the making of sweets as haute couture. His "collections" are published twice a year, delighting those with a sweet tooth who can appreciate real French desserts.

Pierre Herme is called "Picasso culinary arts". Why? Because he's not afraid to mix different tastes seemingly incompatible at first glance. This approach allows you to end up with another masterpiece. But these experiments are by no means accidental - every invention of a new dish by a pastry chef is thought out to the smallest detail. Here are some daring combinations by Pierre Hermé:

• Rose with raspberries and almonds;
• Avocado with chocolate;
• Tomato with vanilla.

Sadaharu Aoki Patisserie

Maestro Sadaharu Aoki creates fusion desserts. Despite the fact that the pastry chef specializes in French cuisine, all sweets have a touch of Japan. This master's favorite ingredient is green tea. Every month he brings from Japan about 200 kg of selected leaves.

Sadaharu Aoki likes the unexpected flavor combinations... He especially often experiments with different combinations of sweet and salty. Sadaharu Aoki prefers to add Japanese to his desserts. seasonal products- Japanese ume plums, red beans, black sesame seeds and other similar ingredients.

Demel confectionery

The sweets prepared in the Demel confectionery are worthy of kings. And these are not empty words - dishes from this pastry shop were served on the table of the Austrian royals. The institution has been operating since 1778. Traditional recipes of that time are carefully preserved by the masters of Demel. Most famous sweets the confectionery - the traditional Zakher cake, the Demel and Dobosh branded cake. Tasting them, we can safely say that you ate the same sweets that Emperor Franz Joseph ate.

Confectionery Ladurée

Talking about this pastry shop, we will not mention the abundance of different desserts, the experiments of the chefs and the peculiarities of the ingredients. Suffice it to say that it was in Ladurée that the world famous almond Macarons were invented. For this invention alone, the confectionery can be included in the top of the best in the world. Traditional French macaroons are delicate round cakes made from white almond flour 3-5 cm in diameter. They are light, crispy, like meringues, but more refined in taste. Do not confuse them with American “macaroons” - this dessert is very popular in America and is made from coconut flakes.

Jean-Paul Evin's pastry shop

This pastry chef can be safely called the king of chocolate. He is considered the best chocolatier pastry chef in the world. All sorts of dishes are prepared in the branded establishment chocolate desserts- cakes, sweets, macaroons.

Jean-Paul Evin is considered the trendsetter in chocolate fashion. Ideas for his desserts are quickly picked up by other masters. In the chocolate maestro's pastry shop, everything is made only from elite varieties chocolate. And the secret of his success is not only in unsurpassed taste delicacies, but also in refined additives that create extraordinary bouquets of tastes and aromas.

The chocolatier personally tastes selected cocoa beans from Venezuela, Colombia, Madagascar. And he uses only the best in his desserts. The result is true chocolate masterpieces.

Why: Kronat. People from all over the country come here to try the divine hybrid of croissant and donut. These baked goods are the perfect mix of crispy and soft dough that will give anyone good mood... By 11 in the morning they are taken apart for a clean one, but at the counter of a small shop you will find the equally famous DKA (Dominique's Kouign Amann - these are such caramelized croissants), as well as tarts and biscuits, but without a queue.

Tatte in Boston

Why: The fruit and nut cakes are second to none at Tatte. And they look so flawless that it’s even ashamed to spoil such beauty with a spoon.

Pâtisserie Sadaharu Aoki in Tokyo and Paris

Why: Unique scents of Japan combined with art French pastries make this baked goods divine. Try croissants with green tea Macha or eclair with black sesame - you will not find these anywhere else.

Demel in Vienna

Why: At Café Demel, you can watch the chef decorate the cakes while enjoying your own at the table. There is also a cake museum hidden in the back of the cafe.

Conditori La Glace in Copenhagen

Why: As soon as you open the door to Conditori La Glace, you feel like you are in a different time and place. For any holiday, especially for Christmas, the oldest bakery in Copenhagen decorates the windows in a special way. Don't miss the opportunity to sample their famous signature cake with a cup of coffee and cream.

Du Pain et des Idees in Paris

Why: They say this tiny bakery makes the best croissants and buns in Paris. Even if you are not hungry, by entering here, you will not resist these aromas.

Czech Stop in Texas

Why: Buns. Who would have thought that an inconspicuous-looking bakery located near a gas station works such wonders. Czech "kolachi" - sweet and savory buns with an open filling. Be sure to try their curd cheesecakes!

Pasticceria Marchesi in Milan

Why: Pasticceria Marchesi is known for its five star service and incredible beautiful interior... Grab freshly made chocolates with a bun and set off to explore unique store antiques on the second floor.

Bakerbots in Toronto

Why: Bakerbots make mind-blowing ice cream sandwiches, which they also make themselves. You can choose from cookies and ice cream to your taste, from fried marshmallows to bacon fried in maple syrup.

e5 Bakehouse in London

Why: This small bakery offers cooking courses, after passing which you can conquer your friends with a variety of pastries. Also here you will be offered a variety of scented sandwiches and different types of bread. Dr. Ducan would not approve, but what can you do.

Bourke Street Bakery in Sydney

Why: The fact that there are many Bourke Street Bakery shops in Sydney is already a sign that you need to go here. Bakery - perfect combination sweets and spices. Be sure to try their meat pie.

Gagou de Paris in Jerusalem

Why: Unexpectedly, croissants in an Israeli store will outperform many Parisian or New Yorkers. Here you will find any pastries that you only have enough imagination for.

Tai Cheong Bakery in Hong Kong

Why: Everyone is talking about the legendary Tai Cheong Bakery egg tarts. Having tried this once the most delicate dessert, you yourself will be the first to jostle in line for the next one.

Conditorei Schober in Zurich

Why: Feel like a queen on plush chairs with gold trim at Conditorei Schober. Choose any dessert, each of which is a work of art, and delicious to it hot chocolate.

Pastéis de Belém in Belem, Portugal

Why: Here, in fact, is the birthplace of the pastel de nata, a traditional Portuguese dessert based on egg yolks... Therefore, it is imperative to try. Right in front of your eyes, puff baskets of cream are taken out of the oven and sprinkled with sugar.

Tartine in San Francisco

Why: For a special rustic bread long lines line up at Tartine every day. Incredibly delicious morning bagels and pies, of course, if you wait in line. This is a must-see for those with a sweet tooth in San Francisco.

Konditorei und Cafe Buchwald in Berlin

Why:"Wood cake" is a traditional German dessert, the layers of which are arranged in rings so that they resemble a cut of a tree. The Buchwald family of pastry chefs brought it to perfection. In their interpretation, the cake is prepared on open fire and covered with apricot or chocolate icing... Three are put in the package at once so that you can try here and take it home with you.

Hafiz Mustafa 1864 in Istanbul

Why: In the Hafiz Mustafa pastry shop you can find any traditional Turkish sweets... Baklava melts in your mouth. The hardest part here is to choose one thing.

Boulangerie Guerin in Rio de Janeiro

Why: In this bakery you will taste some of the best fruit pies of your life. Just looking at all these baked goods can you pass out. But take the espresso for which Boulangerie Guerin is so famous.

Macrina Bakery in Seattle

Why: Macrina Bakery offers the best baked goods in the area and is insanely delicious cookies... If you get here, don't miss the obscenely luxurious brownie.

El Pan de la Chola in Peru

Why: Known as the coolest bakery in all of Peru, El Pan de la Chola does the best bread in the country. This place specializes in four types of bread. And people come here without fear of queues. Each loaf is handmade and served with Greek yogurt.

Cafe Savoy in Prague

Why: Entering a cafe, you feel as if you are in old Europe. Checkered floor, intricate sculpting, in the Savoy cafe you feel like a queen. The signature breakfast includes hot chocolate and a bread basket with toast, coffee, and nut tarts as well as butter with jam - a paradise for lovers of carbohydrates.

Breads Bakery in New York

Why: Israeli Sheikh Uri Sheft knows a lot about bread. This Union Square bakery is said to produce some of the finest Jewish pastries in town. This place is especially famous for its chocolate granny and muffins.

Taxinge Slott Café in Sweden

Why: Pastries! There is a real open buffet with cakes, where you can choose any piece you like. Interspersed with pastries, there are pies and rolls. Few people are able to choose one thing from this abundance, so trays are even provided in the cafe. Also, keep in mind that you can get to the castle through Taxinge Slott Café.

Henri Charpentier in Tokyo

Why: Pastry chef Henri Charpentier is famous for his incredible cakes that you are afraid to eat. You can come here like in a museum to admire his creations

In this article we will tell you about the famous masters of the confectionery art and their masterpieces.

The origin of this profession began in the days of Ancient Egypt, when they first began to use yeast dough for baking. But real confectionery art appeared in the East. Exactly at Arab countries began to use boiling sugar for the first time for the preparation of confectionery. Nowadays, the profession of a pastry chef is the ability not only to cook tasty product, but also to paint and shape their products.

Sweets masters

Today, most of the best confectioners in the world live in France, where confectionery products are particularly famous and internationally recognized. However, this does not mean that only French chefs can impress sweet lovers. Let's take a closer look at the most famous masters of this art.

Gaston Le Nôtre

He is called the king of French pastry chefs. Cakes, chocolates, pastries created by this outstanding chef have taken the art of confectionery to a new level. He was one of the first to present the idea of ​​making light desserts containing very little fat and sugar. Also, Le Nôtre began to be widely used in the preparation of desserts. fresh fruits... One of the famous masterpieces of this culinary specialist is the Opera cake. Thanks to the opening of a culinary school by Gaston Le Nôtre to prepare professional chefs confectionery industry truly transformed.

An interesting fact: it was Le Nôtre who became the prototype of the chef in the famous cartoon "Ratatouille".

Pierre Herme

Famous French pastry chef... For his talent in the culinary arts, he is called the "Picasso of Culinary Art". He prepares classic desserts like no one else can.

His culinary inventions combine different tastes. The revolutionary use of different flavors that are not typical of his craft can sometimes just go astray. Experiments on the combination of bitter, sour, sweet, spicy and other tastes offer gourmets more and more unprecedented creations. His pastry shop is famous for its Macaron dessert. Pierre also releases new culinary masterpieces twice a year (spring-summer and autumn-winter collections). By the way, it is worth noting that he is a student of Gaston Le Nôtre.

David Cakes

British pastry chef specializing in cakes. If you wonder if a cake can be a masterpiece, just look at David's art. He independently decorates his creations with creams, fondants and hand-painted. Many celebrities use his services, in particular the royal family. For example, he worked on the creation of a cake for the wedding of Prince Edward, and later - and Prince Andrew. The sweets of this master are magnificent not only in appearance, but also in taste. It is worth noting that David Cakes conducts famous master classes and seminars for those who want to learn how to decorate cakes. His design studio is one of the largest in the world.

Sadaharu Aoki

Japanese pastry chef with a French accent.

Top 5 famous pastry chefs in the world who create masterpieces

He managed to achieve the recognition and love of the French. Created great amount traditional French sweets with hints of Japanese flavor. He uses such japanese products like yuzu, hot peppers, Japanese plums, black sesame seeds, red beans. However, his favorite ingredient is green tea. Its most famous sweet is the Opera cake. Green tea“». Distinctive feature masters - experiments with sweet and salty, in which he is seriously helped by devil's self-confidence and strong character.

Adriano Zumbo

An Australian pastry chef whose creations are unique in their execution. You simply cannot find better and tastier in this country. His masterpieces are admired by everyone who has tasted his dishes, be it the average visitor or the culinary critic. He is famous for his croissants and cakes. But his most famous masterpieces are "Angel Cake V8" with eight variations of the use of vanilla and "Passion fruit tart". Adriano Zumbo is one of Pierre Herme's students.

Photo: Lenôtre .. LIFESTYLE ASIA .. davidcakesmaccarfrae .. Joe Ray .. perthnow

The oldest and most famous confectionery factories in Europe.

Interesting facts about the oldest confectionery factories in Europe that still exist today.

Hofbackerei Edegger-Tax (Graz, Austria)

The oldest existing today confectionery factories... The first mention of the bakery dates back to the 14th century. It was first mentioned in documents in 1569. In 1789 Matthias Tax took over the management of the company and made the best bakery in Graz. In 1880, the company was bought by Franz III. A new building was built for a bakery and a pastry shop, where the factory is still located. In 1883, on the occasion of the visit of Emperor Frans Joseph I, for delivery to the court of the emperor, was released new variety cookies. In 1888 for great quality baking company received the title of "supplier of the yard and government". Together with this title, it was allowed to establish the official coat of arms of the Austrian monarchy. In 1896 it was created by the famous master carpenter Anton Irshik. This coat of arms still adorns the pastry shop and is one of the symbols of Graz. Currently, confectionery products are produced as per old recipes and modern technologies are being developed.

Address: Hofgasse 6, Graz, Austria.

La Maison Stohrer (Paris)

Royal treats and sweets. One of the oldest and most famous confectionery companies is located in the very center of Paris and is called La Maison Stohrer.

Like Willy Wonka

This confectionery factory begins its history in 1725, when Louis XV married the Polish princess Maria Leszczynska, daughter of King Stanislov of Poland. One of the bride's retinue was the king's chef, Nicolas Stohrer. It was here, according to the legend, that “ baba”, And as they say, her birth was inspired by the tales from“ A Thousand and One Nights ”. 5 years later, Nicolas Stohrer opened the oldest pastry shop in France, on the rue Montorgueil in Paris. Since then, the pastry shop has served kings, so during an official visit to France by Queen Elizabeth II of Great Britain in 2004, she visited this famous Parisian pastry shop. It is decorated in a truly royal style, one has only to mention the famous frescoes by the artist Pavel Boudry, painted by him in 1860. Since the middle of the 19th century, nothing has changed, only nowadays one can feast on royal confectionery can not only kings, but also ordinary citizens.

Address: Maison Stohrer, 51 Rue Montorgueil, Paris, France.

Pietro Romanengo fu Stefano (Genova, Italy)

The history of the Pietro Romanengo fu Stefano company Begins in 1970 in Genoa, when the founder of the company opened a small pharmacy and a grocery store in Genoa. His sons, Stephen and Francis, continued their father's work. Initially, the company produced classic Genoese sweets: candied fruits and almonds... However, it is the children of the founder confectionery factory began to produce fashionable "French" confectionery and chocolate products... The business expanded and a new store and new production facility was opened. Almost at the same time, Stefan Romanengo becomes the sole owner of the business. In 1850, the company passes to Peter Romanengo. It is with his name that the flourishing of the confectionery factory and the transition to new business models. New recipes are being developed, production is increasing dramatically classic candied fruits and candied fruits. Export of products to many countries of the world begins. Despite the actions of the government, which imposed an export duty on confectionery, in 1859 in confectionery more than 200 workers were involved, who produced about 200,000 kg of candied citrus fruits, used almost entirely for export in Holland, Germany and the USA, 50,000 kg of bitter orange candies that are exported to Northern Europe and 60,000 kg assorted fruits, of which 60% is exported to South America, Northern Europe and Switzerland.

In the nineteenth century, the name of the company Romanengo became well known not only in Genoa, due to the excellent quality of products and excellent service and packaging. The company began to receive orders, not only from eminent characters of the local economic and political life of that time, such as the Doria family, the Grendi family and the Duchess of Galliera, for whom the delivery of confectionery and sweets to the Red Palace residence was even daily, but also outstanding personalities from others. regions such as the Duchess of Parma Giuseppe Verdi.

Address: Pietro Romanengo fu Stefano, Via Soziglia, 74/76, Genoa;

Ruszwurm Cukraszda (Budapest)

The oldest Hungarian confectionery factory was founded in 1827. She survived everything, the siege, the revolution, the Second World War. All these turbulent events of the 19th and 20th centuries have passed, and the pastry shop has remained in its original place. Like the first ones, classic recipes production of cakes, creams and pastries. Even the furniture remained in place. One gets the impression that if everything collapses as a result of a global catastrophe, the confectionery "Ruszwurm Cukraszda" will stand alone among

the wreckage of a collapsed civilization.

Address: Szentharomsg Utca 7, Budapest;

Confeitaria Nacional (Lisbon)

The oldest confectionery in Portugal, still in existence, was founded in 1829 by Baltazar Roische Castaneiro. From the very beginning, the company specialized in the production and sale of homemade baked goods, but the business expanded and as a result, today Confeitaria Nacional is a two-story building, which includes both the production itself, as well as a shop and cafe. Most famous achievement in confectionery art became the famous pastry Bolo-Rey (Cake of Kings). The recipe for this masterpiece was brought from the south of France by the son of the founder of the factory in the middle of the 19th century. The merit of Baltazar Junior's Castaneiro lies in the fact that he not only copied French sweets, but also changed the recipe, adding a national flavor.

That is why Cake of Kings has become national pride Portugal, despite its French roots... The patisserie is still family-run today and is located in the same location. The style of interior decoration has not changed either. Gilding, expensive varieties wood, mirrors. Everything is like at the beginning of the 18th century.

Address: Confeitaria Nacional, Piazza Figueira 18B, Lisbon; Portugal.

Antigua Pasteleria del Pozo (Madrid)

The oldest confectionery factory in Madrid still in existence today, founded in 1810 as a simple bakery. However, gradually more and more confectionery products began to be included in the assortment, and in 1830 the lard enterprise produced only confectionery products. This year is considered the year of foundation of the confectionery factory. Distinctive feature Antigua Pasteleria del Pozo is a release of bartolillos - traditional dough triangles filled with custard and fried in oil. The greatest merit of this oldest confectionery company in Madrid is the careful preservation of the national recipe in its production.

Address: Calle Pozo, 8, 28012 Madrid, Spain

Blikle (Warsaw)

The pastry shop, considered the best in the world by General Charles de Gaulle and Pope John Paul II, is located in Warsaw and was founded in 1869 by Antonio Casimir Blikle. And to this day it is a family business. The confectionery has experienced all the light and dark moments in the development of Poland and Warsaw. When the German troops retreated from Warsaw during the Second World War, the building was completely destroyed. So you won't be able to see the original building. At the end of the 40s, the confectionery was rebuilt again and now it pleases with its products just like 140 years ago. The assortment has not changed either. First of all, the famous Polish donuts, with jam with the addition of rose petals, fried in boiling oil, decorated with glaze and sprinkled with marzipans. The assortment also includes many other confectionery products, ranging from classic baking and ending with handmade chocolates.

Address: ul. Nowy Swiat, Warsaw, Poland.

Maison Bertaux (London)

An amazing place in London where modern painting and classic pastry recipes come together. London's oldest pastry shop was founded in 1871 in the central Soho area of ​​the city. The basis was the French pastry school, with its classic croissants, eclairs and fruit pies... Even the decoration was truly French: tables brought out on the sidewalk under wide blue awnings with the logo of the pastry shop. However, the English would not be English if they did not bring their own into the French classics. The patisserie is located in an aristocratic area, next to the art school of St. Martin. From here came the idea to create a symbiosis of arts, culinary and artistic. Currently, exhibitions of contemporary artists are held in the basement, and a cafe and a pastry shop are located upstairs. Nicole Kidman and Bob Geldof became guests of the cafe.

Address: 28 Greek Street SOHO, London, UK.

Example: the best bakery in the world

The father of the Frenchman Lionel Polen was a baker, and Lionel inherited the family business when he was still a young man. The son did not want to calmly sit still, throwing firewood into the fire, he was going to do something outstanding.

Lionel spent a great research work by interviewing more than eight hundred French bakers, and became the first to use organic flour in France. He refused to bake baguette bread, believing that it was tasteless and very “non-French” (baguettes were recently imported from Vienna). He had the largest collection of baking books in the world, which he studied far and wide.

His yeast bread is simply made up of flour, water, sourdough, and sea ​​salt and baked in a wood-fired oven. Pohlen didn’t hire bakers; he told me that they had too many bad habits that they’d find it difficult to unlearn. He hired young people who wanted to become his students for years.

If you are something outstanding and special person, then it is likely that some people do not like you.

At first, the French did not accept his products, considering them too unusual. However, the excellent quality of his bread and Polen's great desire to achieve perfection brought him great success.

Polen bread is served in virtually every popular restaurant in Paris. People come from all over the world to queue up in his tiny shop on the rue de Cherche Midi to buy a huge loaf of his bread (and even several such loaves). The company he founded is shipping its products all over the world, turning hand-baked bread into a global product that is talked about everywhere. In the year leading up to this book, Lionel Polen sold $ 10 million worth of bread.

Who wins in the world of the Purple Cow

Clearly, the most likely losers are giant brands with big factories and neighborhood plans; organizations with significant corporate inertia and a low threshold of acceptable risk. Having become dependent on the television and industrial complex, these companies have built huge hierarchical systems within which it is extremely difficult to create something truly outstanding.

Obviously, the winners here will be medium and small companies trying to increase their market share.

The most famous pastry chefs in the world

These are companies that have nothing to lose and at the same time understand that they can gain a lot, but only by changing the rules of the game.

How can you predict which ideas will come back to you and which ones will guarantee success? The answer is simple: no way

Finding an otaku

The Japanese have come up with many useful and mysterious words. One of them is otaku. It means more than a hobby, but less than a passion. Otaku is the essence of the Purple Cow phenomenon.

Otaku consumers are the sneezer you are looking for. These are the people who will take the time to learn as much as possible about your product, take the risk of trying it, and spend their friends' time telling them about it.

Confectionery - houses where pastries are born, cakes, chocolate candies... These desserts are like a legal drug for sweet lovers. Today, the largest concentration of the best confectionery in the world is located in France. They deservedly enjoy world recognition and fame. Legendary pasta, eclairs, meringues were invented here. But not only French masters are able to impress a sweet tooth. A list of the best pastry shops in the world is presented below.

Pierre Herme's confectionery

France. Pierre Herme's confectionery. The assortment of the institution is updated twice a year; confectioner Pierre Herme, like a haute couture couturier, presents sweet collections for the seasons - fall-winter and spring-summer.
The pastry shop is best known for its pasta dessert with a bold mix of flavors, such as avocado and chocolate.

Sadaharu Aoki Patisserie

Sadaharu Aoki Patisserie. The institution's desserts are fusion. Confectioner Sadaharu Aoki has created a range of traditional French sweets with a Japanese flavor. For example, Opera Green Tea cake.
Aoki's establishments can be visited in Paris and Tokyo.

Demel confectionery

Austria Vienna. Demel confectionery. The history of the institution dates back to 1778; in 1874 she was awarded the right to supply her products to the court.
Today it is famous for the cakes "Sacher", "Dobosh", "Demel".

Confectionery Ladurée

Confectionery Ladurée. The history of the institution dates back to 1862. It was here, in 1930, that they first came up with the idea to glue two cookies together with the help of filling, "giving life" to the world-famous dessert - pasta.
Today Ladurée confectionery can be visited not only in France, but also in Great Britain, Italy, Luxembourg, Lebanon, Monaco, UAE, Saudi Arabia, Switzerland, Japan and other countries.

Confectionery Adriana Zumbo

Australia. Adrian Zumbo's confectionery. The establishment is famous, first of all, for its cake called Angel Cake V8, which is considered the most expensive in all of Australia.

Jean-Paul Evin's pastry shop

Jean-Paul Evin's confectionery. The institution is famous, first of all, for chocolate desserts - chocolate pasta, chocolates, chocolate cakes etc. Today in Paris there are four master confectionery boutiques.

Confectionery Pâtisserie Stohrer

Confectionery Pâtisserie Stohrer. The institution is famous, first of all, for pastries - croissants and rum baba.

Confectionery Pastéis de Belém

Portugal, Lisbon. Confectionery Pastéis de Belém. The institution is famous first of all for the Recipe for the Pastel de Nata cakes, which are cooked here according to a secret original recipe.