The most famous confectioners in the world. The famous confectioner Renat Agzamov
In this article we will tell you about the famous masters of 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 the real confectionery art appeared in the East. Exactly at Arab countries For the first time, they began to use the boiling of sugar for the preparation of confectionery. Nowadays, the profession of a confectioner is the ability not only to prepare a delicious product, but also to draw and give different shapes to your products.
Sweets Masters
Most of these days the best confectioners of the world live in France, where confectionery enjoy special fame and worldwide recognition. However, this does not mean that only French chefs can impress lovers of sweets. Let's take a closer look at the most famous masters of this art.
Gaston Le Nôtre
He is called the king of French confectioners. Cakes, chocolates, pastries, created by this outstanding chef, raised the art of confectionery to a new level. He was one of the first to introduce the idea of making light desserts containing very little fat and sugar. Le Nôtre also began to widely use fresh fruits in the preparation of desserts. One of the famous masterpieces of this culinary specialist is the Opera cake. Thanks to the discovery by Gaston Le Nôtre culinary school for the preparation professional chefs The confectionery industry has truly changed.
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 business, he is called "Picasso culinary arts". He cooks classic desserts in a way that no one else can.
His culinary inventions combine different tastes. The revolutionary use of various flavors that are not typical of his craft can sometimes just be overwhelming. Experiments on the combination of bitter, sour, sweet, spicy and other tastes offer gourmets more and more unprecedented creations. His patisserie is known 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 confectioner specializing in cakes. If you're wondering if a cake can be a masterpiece, just look at David's artwork. He decorates his creations on his own with creams, fondants and hand painting. Many celebrities, in particular the royal family, use his services. For example, he worked on creating a cake for the wedding of Prince Edward, and later 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 confectioners in the world who create masterpieces
Managed to achieve recognition and love of the French. Created great amount traditional French sweets with hints of Japanese taste. He uses such Japanese products like yuzu, hot peppers, Japanese plums, black sesame, red beans. However, his favorite ingredient is green tea. His most famous sweet is the Opera cake. Green tea“». Distinctive feature masters - experiments with sweet and salty, in which he is seriously helped by damn self-confidence and a strong character.
Adriano Zumbo
An Australian confectioner whose creations are unique in execution. Better and tastier in this country you simply will not find. His masterpieces are admired by everyone who has tasted his dishes, be it an ordinary visitor or a culinary critic. It is famous for its croissants and cakes. But his most famous masterpieces are Angel Cake V8" with eight variations 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 one in existence 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 it the best bakery in Graz. In 1880, the company was bought by Franz III. A new building for the bakery and confectionery was built, where the factory is still located today. In 1883, on the occasion of the visit of Emperor Frans Joseph I, for delivery to the court of the emperor, he was released new variety cookies. In 1888 for excellent quality baking, the enterprise received the title of "supplier of the court and power." 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 carpenter Anton Irshik. This emblem still adorns the confectionery and is one of the symbols of Graz. Currently, confectionery products are produced as 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 Stanislov, King of Poland. One person from the bride's retinue was the king's chef Nicolas Stohrer. It was here, according to giving, that " baba”, and as they say, her birth was inspired by fairy tales from the Thousand and One Nights. Five years later, Nicolas Stochrer opened the oldest pastry shop in France, on Montorgueil Street in Paris. Since then, the patisserie has been serving kings, so during an official visit to France by Queen Elizabeth II of Great Britain in 2004, she visited this famous Parisian patisserie. It is decorated in a truly royal way, one has only to mention the famous frescoes of the artist Pavel Bowdry, written by him in 1860. Since the middle of the 19th century, nothing has changed, only now to enjoy the royal confectionery not only kings, but also ordinary citizens can.
Address: Maison Stohrer, 51 Rue Montorgueil, Paris, France.
Pietro Romanengo fu Stefano (Genova, Italy)
The history of Pietro Romanengo fu Stefano begins in 1970 in Genoa, when the founder of the company opened a small pharmacy and grocery store in Genoa. His sons, Stephen and Francis, continued their father's work. Initially, the company produced classic Genoese sweets: candied fruit and almond nuts. 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 simultaneously with this, 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 a new business model are associated. New recipes are being developed, and the production of classic candied fruits and candied fruit is increasing dramatically. Export of products to many countries of the world begins. Despite the actions of the government, which introduced an export duty on confectionery, in 1859 more than 200 workers were involved in the candied fruit confectionery industry, who produced about 200,000 kg of candied citrus fruits, used almost entirely for export to Holland, Germany and the USA, 50,000 kg sweets bitter orange which are exported to Northern Europe and 60,000 kg fruit platter, of which 60% is exported to South America, Northern Europe and Switzerland.
In the nineteenth century, the Romanengo company name became well known not only in Genoa, due to the excellent quality of the products and the excellent service and packaging. The company began to receive orders, not only from eminent personalities 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 supply of confectionery and sweets to the Red Palace residence was even daily, but also outstanding personalities from other 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 confectionery, as it was, has remained in its original place. Like the first classic recipes production of cakes, creams and pastries. Even the furniture remained in its place. One gets the impression that if everything collapses as a result of a global catastrophe, the Ruszwurm Cukraszda confectionery will stand alone among
ruins of a collapsed civilization.
Address: Szentharomsg Utca 7, Budapest;
Confeitaria Nacional (Lisbon)
The oldest patisserie in Portugal, still in existence today, was founded in 1829 by Baltazar Reus Castaneiro. From the very beginning, the company has specialized in the production and sale of home baking, however, the business expanded and as a result, today Confeitaria Nacional is a two-story building that includes both the production itself and a shop and a cafe. The most famous achievement in the art of confectionery was the famous cake 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 Chestaneiro Junior is that he not only copied French sweets, but also changed the recipe, introducing a national flavor.
That is why the Cake of Kings has become the national pride of Portugal, despite its french roots. The patisserie is still family-run today and is located in the same location. The style of interior design has not changed either. Gilding, expensive varieties wood, mirrors. All as in the beginning of the 18th century.
Address: Confeitaria Nacional, Figueira Square 18B, Lisbon; Portugal.
Antigua Pasteleria del Pozo (Madrid)
The oldest confectionery factory in Madrid, which still exists today, was 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 fat enterprise produced only confectionery products. This year is considered the year of foundation of the confectionery factory. A distinctive feature of Antigua Pasteleria del Pozo is the release of bartolillos - traditional triangles of dough filled with custard and fried in oil. The greatest merit of this oldest confectionery in Madrid is the careful preservation of the national recipe in production.
Address: Calle Pozo, 8, 28012 Madrid, Spain
Blikle (Warsaw)
Considered the best in the world by General Charles de Gaulle and Pope John Paul II, the patisserie is located in Warsaw and was founded in 1869 by Antonio Casimir Blikle. And it is still a family business. The confectionery has survived all the bright and dark moments in the development of Poland and Warsaw. During the withdrawal of German troops 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 and now pleases with its products, just like 140 years ago. The assortment has not changed either. First of all, Polish donuts are famous, with jam and rose petals, fried in boiling oil, decorated with icing and sprinkled with marzipan. There are many other confectionery products in the assortment, 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 art and classic pastry recipes come together. London's oldest patisserie was founded in 1871 in the city's central Soho district. The basis was the French pastry school, with its classic croissants, eclairs and fruit pies. Even the decor was truly French, with tables set out on the pavement under wide blue awnings bearing the patisserie's logo. However, the English would not be English if they did not contribute their own to the French classics. The patisserie is located in an aristocratic area, next to the art school of St. Martin. Hence the idea to create a symbiosis of the arts, culinary and artistic. Currently, exhibitions of contemporary artists are held in the basement, and upstairs there is a cafe and a pastry shop. Nicole Kidman and Bob Geldof became guests of the cafe.
Address: 28 Greek Street SOHO, London, UK.
Example: the best bakery in the world
Frenchman Lionel Paulin's father was a baker, and Lionel inherited the family business when he was still a young man. The son did not want to sit still, throwing firewood on the fire, he was going to do something outstanding.
Lionel spent a huge 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 "un-French" (baguettes had recently been imported from Vienna). He had the largest collection of books on baking in the world, which he studied inside and out.
His yeast bread is simply flour, water, sourdough, and sea salt and baked in a wood fired oven. Paulin didn't hire bakers, he told me they had too many bad habits that were hard for them to break. He hired young people who wanted to be his students for years.
If you are something outstanding and special, 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 Paulin's great desire to achieve perfection brought him great success.
Literally every popular restaurant in Paris serves Pollin bread. 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 ships its products around the world, turning hand-baked bread into a global product that is talked about everywhere. In the year before this book was written, Lionel Paulin sold $10 million worth of bread.
Who Wins in the Purple Cow World
It is clear that the most likely losers are giant brands with large factories and quarterly plans; organizations with significant corporate inertia and a low threshold for acceptable risk. Dependent on the television 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 confectioners in the world
These are companies that have nothing to lose and yet understand that they can gain a lot by changing the rules of the game.
So how can you predict which ideas will backfire and which will guarantee success? The answer is simple: no way.
Looking for otaku
The Japanese have come up with many useful and mysterious words. One of them is an otaku. It means something more than a hobby, but less than a passion. Otaku is the essence of the Purple Cow phenomenon.
Otaku consumers are the "sneezers" you are looking for. These are the people who will take the time to learn as much as they can about your product, take the risk of trying it, and take the time of their friends to tell them about it.
In 1912, Russia celebrated the centenary of the Patriotic War, the centenary of the expulsion of the French from the country. Moscow confectioners baked layer cake triangular hat.
"Napoleon" suddenly came into vogue.
This layered cake really liked the most diverse segments of the population (what a pun!), And literally every house began to bake it.
"Sacher", step by step recipe
-e then the Austrian cake was invented and baked by the Austrian culinary specialist Franz Sacher, who from the age of fourteen worked in the kitchen of Metternich himself, the Minister of Foreign Affairs and Chancellor of the Austrian Empire.
Initially, this cake was called "Black Peter" and consisted of chocolate cakes and tangerine jam, covered with chocolate icing.
Franz Sacher was sixteen years old when he surprised the prince's guests with a new dessert, and it happened in 1832. Where he got the recipe from is unknown, but there is a version that, in fact, his sister Zachera came up with it.
Chocolate cakes were already known to the Austrian public at that time and chocolate cakes were mentioned in the cookbooks of 1719, but the addition of tangerine jam is a culinary invention. He most likely combined chocolate cakes and the recipe for the then-famous chocolate-coated apricot marmalade.
"Esterhazy"- recipe step by stepO
- almond-chocolate cake, popular in Hungary, Germany and Austria.
Named after Pal Antal Esterházy, Foreign Minister of the Austro-Hungarian Monarchy.
Who invented this cake - history is not known, there is only a legend that it was first prepared by his court chef for the birthday of the minister's son.
Esterharzie cake was especially loved by European aristocrats. His distinguishing feature- a cobweb pattern that is applied with liquid chocolate to the surface of the cake. IN original recipe black chocolate was drawn on white icing sugar, but now sometimes they do the opposite.
Under the glaze are hidden five cakes baked from egg whites with the addition of almonds, flour and butter. Between the cakes is a delicate butter cream with the addition of cognac.
It's awesome at delicious cake, the recipe of which was invented 300 years ago. Dough based almond oil, jam, obligatory dough lattice and often almond chips For decoration...
The last and final recipe for the cake was developed by the Bavarian confectioner Johann Konrad Vogel, who settled in Linz.
He began to be called "the benefactor in a white apron", was elected an honorary citizen of Linz, and one of the streets of the city was given his name.
This cake In 1885, for the Hungarian National Exhibition, confectioner Jozsef Dobos came up with his masterpiece - a cake of 6 biscuit layers with chocolate cream, which does not deteriorate for at least 10 days.
Black Forest Cherry Cake (Black Forest Cake, Black Forest Cake, also via English language Black Forest cake is a cake with whipped cream and cherries. Appeared in Germany in the early 1930s, and now has already gained worldwide fame.
At the Black Forest cherry cake, biscuit chocolate cakes are soaked in kirschwasser, the filling is made from cherries. Cherry and chocolate chips are used to decorate the cake.
cheesecake - recipe step by step
— cheese cake rich, rich creamy taste and exceptionally delicate structure.
The first mention of a cheesecake, or rather, the progenitor of all modern types of this dessert, was made by the ancient Greek physician Aegimius, who described in detail the methods of preparation cheese pies. This is indirectly confirmed by the mention of the work of the Greek in the works of Pliny the Elder. According to John Segreto, who wrote the book Cheesecake Madness, the first cheesecakes appeared on the island of Samos in the 8th-7th centuries. BC.
Then the recipe came to England, where it received a long residence permit. It is interesting that cheesecake, or rather a loaf with cheese, has been known in Ancient Rus' since the 13th century. In any case, since that time there have been written references to such a dish.
Another point of view on the origin of cheesecake belongs to Joan Nathan, who believes that this dessert comes from the Middle East.
There, the ancestral cheesecake was prepared as follows: milk was curdled, honey, lemon zest and egg yolks, mixed and baked. It was this recipe, according to Nathan, that came to Europe along with the crusaders returning from campaigns.
cake tiramisu classical recipe
The application of gentle cheese mass(namely, mascarpone cheese, and no other) is different"Tiramisu"- a product of the Italian confectionery genius. Coffee, chocolate, and often alcohol soaking are combined with the incredible tenderness of this dessert with a spicy name: it literally translates as “lift me up.”
A decent version claims that tiramisu was invented in the 60s of the twentieth century, and the name means "cheer me up." Those who are sure that tiramisu was invented in Siena in the 17th century claim that the nobles ate this dessert before love dates to strengthen their strength - hence the name ..
Kyiv cake by guest. step by step recipe
Rise of popularity Kyiv cake fell on the times of the USSR. They came up with this air-nut cake at a Kyiv confectionery factory.
The names of his "parents" are Konstantin Petrenko and Nadezhda Chernogor. It happened in 1956, when the girl was seventeen years old.
It all started with the fact that she forgot to put the squirrels in the refrigerator and saw them only a day later. not to scold her
At her own risk, she baked three pieces of new cakes, which immediately received the most rave reviews.
Nadezhda Chernogor worked all her life in one place and always tasted every batch of baked "Kyiv Cakes" at work. The mother of “Kievsky” had occasion to cook non-standard cakes.
One of them was baked for the 300th anniversary of the American Navy, it was made by special order. And also - a three-tiered one in honor of Brezhnev's 70th birthday: it consisted of 70 different pieces and weighed more than 5 kilograms. During its more than fifty years of history, the cake has become one of the symbols of Kyiv.
in 1926 it was created in Australia (according to another version - in New Zealand). And named after the GREAT BALLERINA ANNA PAVLOVA,
Incidentally, the stress is placed on the second syllable.
— tender meringue, airy, like a ballerina's jump. Cream - custard, obligatory ingredient - meringue. From above this air tenderness strewn with fresh tropical berries and fruits or ( European version) - raspberries.
The cake is especially popular in Australia and New Zealand, where there is still a fierce debate about the dessert's birthplace.
On the one hand, "Bird's milk" was invented by the Poles. For the first time "Ptasie mleczko" was made in 1930. However, this soufflé cake became a brand in the USSR.
The delicacy began to be produced starting in 1968 at the Rot-Front factory as an experiment. But due to the complexity of the technology, these were meager batches. Oddly enough, but even in those years, prescription documentation for "Bird's milk" in the Ministry Food Industry For some reason, the USSR was not approved. Case from the category of curiosities.
Although "Rot-Front" produced small batches of this delicacy already in the 60s, officially the invention of the "correct" one (with muffin cake, with soufflé using agar-agar algae) " bird's milk» in the Soviet Union in the early 80s belongs to the legendary confectioner of the Prague restaurant Vladimir Mikhailovich Guralnik.
A patent was even issued in 1982 for the invention of this cake (which, by the way, was later withdrawn from him).
Vladimir Guralnik, As a student in 1955, he watched Czech confectioners who came to Moscow and shared their confectionery experience with Moscow culinary specialists.
Vladimir Guralnik designed own recipe of this cake made of chocolate cakes and a cream layer. True, and with this cake we got into a mess. What they bake for us in Moscow is a miserable imitation of the famous "Prague".
For a real cake, you need to go, of course, to the city of the same name. The Czechs themselves, without regret, add dark rum to this cake, soak the cakes with four types butter cream, which are prepared on the basis of cognac and Chartreuse and Benedictine liqueurs, pour thick chocolate icing on top of the cake. The taste is extraordinary.
The Village tirelessly follows everything that happens in the city - the opening of shops, cafes, restaurants and salons - and tells about the most significant and interesting to readers. In our section "" we give the floor to people who have contributed to the development of the restaurant business in Moscow. The new issue features Maria Troitskaya, who at the age of 21 managed to found her own brand of desserts and launch an online confectionery Californicaketion.
How it all began
My family never really cooked. It all started with the fact that in the second year of the institute I decided to seriously lose weight - it was fashionable. Then I forbade myself to eat sweets, but soon realized that I missed him very much. Mom gave me a cookbook with recipes for diet desserts. Of course, the first time I didn’t manage to cook anything on it. But I liked the process itself, at the same time similar to chemistry and magic!
Soon diet desserts began to turn out. Then my mother advised me to cook something that everyone would like. I decided to start with the most difficult - with pasta. Although the cakes were more like two cream pancakes, everyone enjoyed it. Then I started making cakes. I remember that I did the first one for five whole days - it had eight different layers. So in six months, cooking has become a serious hobby.
About studying abroad
No matter what I did, I still couldn't make pasta. Therefore, my mother offered to give me a gift - training at a pastry school. Largely because of my love for Paris and the French language, I chose the school of confectioner Alain Ducasse. To get there, it was enough to write a letter and pay for the course. It was also important to know French as almost none of the chefs spoke English.
I chose the pasta making course. Mom went with me and supported me all the time: she went to classes, watched what we were doing there. Although the training lasted only a few days (more long term I couldn’t leave, because I was still studying at the Moscow Architectural Institute), I really liked it. I was finally able to make the perfect pasta. I also practiced my French and met some nice people.
Soon I signed up for a course in tarts at Christoph Mishalak's school. I was interested in working with sand dough. In addition, then Christoph just launched his own line of tarts. Initially, I wanted to get on his personal course - he is a fairly well-known confectioner, and in Paris he is generally considered a star - but due to the high demand, this was impossible. And I went to study with his team, which turned out to be very professional. Two of Christoph's assistants have already opened their own pastry shops.
When I had my own handwriting and the work became more serious, I decided to study at the Bellouet Conseil school. Unlike the previous courses that I attended, the training there is considered more professional. Before choosing a course, all participants are asked to submit examples of work to help determine the level of difficulty they can afford.
At that time, I had already started making cakes to order: first for friends and acquaintances, and then it launched word of mouth. Therefore, I chose the course entreme- this is the name of mousse cakes covered with icing and decorated with complex chocolate decor.
I communicated in in social networks with Antonio Bashur, who worked as a pastry chef at an expensive hotel in Miami's Bal Harbor Resort. After seeing my work, he invited me to a two-week internship. For me, this was probably the most interesting and serious experience: I was able not only to see from the inside how the process of creating desserts goes, but also to participate in the work.
How to start a candy store
When I started showing my cakes to friends and acquaintances, other people began to learn about me. Often they asked to prepare something for the festive event. There were especially many architects among them - this is natural. They are pleased when someone from the architectural environment is engaged not only in the main profession, but also makes desserts.
Then I realized that I needed my own brand, by which people could recognize my work, and I started thinking about a logo. The Marie Oiseau Pâtisserie was inspired by French graffiti artist and tattoo artist Fuzi UVTPK. Together with him we came up with my first tattoo - a bird (in French "oiseau". - Approx. ed.), as a symbol of something very light and airy. I used it for the logo.
At first, most of my family members were wary that I preferred confectionery to architecture. Unfortunately, in Russia there is still an opinion that a confectioner is not a representative of art, but a woman from the dining room, who, in a dusty dressing gown, makes cream roses. Of course, then I was hurt and sad. But my achievements made my relatives change their minds and understand what I really want to do in the future.
A year ago, I met two young people who suggested that I start an online bakery. I liked their concept: in Moscow, really, almost no one makes a line of desserts of a single design. And there are no pastry shops in the real French format at all. We soon started working together under the name Californicaketion. Within the framework of the project, I am engaged in the creation of desserts and branding, and the guys - in the organization of the process, finance and promotion.
Last spring, I enrolled in a master's program at the National School of Architecture Paris-Malaquais, because I decided to complete the architectural phase of my life. In order for the confectionery to continue its work, we began to assemble a team of chefs. The main criterion was not a lot of experience, but an optimistic attitude, which is characteristic of the same young people as we are.
We found the first girl, Daria, through acquaintances: she really wanted to cook, however, she practically did not know how to make confectionery. Now she makes beautiful and neat cakes. The second girl, Maria, wrote to me herself. She had a good pastry experience and soon moved from St. Petersburg to Moscow to work with us.
About products and suppliers
I practically don't eat my cakes, because I try not to eat a lot of sweets.
In this sense, confectionery is a great thing. Desserts are always prepared by the gram. Therefore, I am sure that if you follow the exact recipe, the result will always be good and the same.
For chefs, I not only compose technological maps, but I also make a drawing of each cake, including in a section. I don’t worry about the taste (I know that girls cook strictly according to the recipe), but appearance I check desserts by photos - they are sent to me every day. Of course, sometimes there are mistakes. But it happens to everyone. In most cases, I am satisfied with the result.
Perfect option supplier with our turnover - Dorogomilovsky market. There good quality products, plus you can always agree on personal delivery and discounts. But, of course, not all ingredients are available in Moscow. For example, for pasta you need the right, that is, dry, almond flour. Sometimes I bring something from Paris. These are mainly sprays and cans of confectionery paint, chocolate decors, beads and sugar decorations which we often use.
How desserts are made
The process of creating a dessert is very interesting. At first I draw for a long time, I make a lot of sketches of the cake from different angles. I figure out how my idea can be translated into reality: what products to use and in what form. Then I redraw the cake again, create diagrams in ArchiCAD and cut it in Photoshop.
I usually come up with something new when I have inspiration. It largely depends on the mood. Therefore, it is natural that I, like all creative people, have periods of pauses when I cannot do anything.
Travel often inspires me. For example, when I was in Stockholm, I really wanted to embody this city in the form of a cake. I took the products that the locals love and transferred them to different layers of the dessert. It also happens that I see, for example, a piece of jewelry, and after a while I decide to make a cake in the form of it.
One day I was inspired by Four Cheese pizza. I wondered if it was possible to make such a cake. For a whole year I nurtured the idea, and then, when European cheeses were banned in our country, I nevertheless decided to implement it. Then I brought all the necessary ingredients from the trip and made the cake the way I imagined.
Of course, architectural education helps me in my work. At the Moscow Architectural Institute, I was taught a sense of composition and color. I often find inspiration in the work of my favorite architects, such as Frank Gehry.
Often I ask friends to give me ideas and images for cakes. But my main adviser is my mother. She is an architect and artist, plus I trust her. There are cakes that she came up with from start to finish, and I just realized. Also, if one of my chefs comes up with an idea, I never forbid it to be implemented. It is useful both for them and for me.
About plans for the future
I try not to make global plans, I live for the next day. I would like to work in some Parisian restaurant or patisserie. But for now, I'm doing my education and I'm thinking about opening a confectionery in Moscow. The latter is a program for a maximum of the next couple of years.
We also began to discuss with various establishments the possibility of presenting our desserts at their venues. For example, we recently agreed with the Double B coffee shop on Neglinnaya Street to supply desserts.
I'm interested in teaching people confectionery. I have been teaching workshops for over two years. It all started with a simple suggestion from a friend to teach a small group class. Now my lessons are being filmed for an online school. A master class is not only a transfer of experience, it is a philosophy of creating a special, pleasant atmosphere for people who love confectionery art.
I especially remember the master class for the boarding school in the village of Medny. After the lesson, a girl came up to me and said that in the future she wants to become a confectioner and give people joy.
These masters create such desserts, looking at which, it is impossible not to want something sweet. We know what we're talking about! See for yourself as you admire the sweet creations of the world's most talented confectioners.
Renat Agzamov
“I am the happiest person” - it is written in the description of Renat's Instagram account, and looking at his insanely beautiful creations, we do not doubt it for a second. Renat is known throughout the world for cakes of impressive sizes, weighing 100, 200 and even 400 kilograms. Agzamov is the favorite pastry chef of Russian pop stars, embodying their craziest desires. What is it worth royal cake for Philip Kirkorov with a crown, monograms and figurines in the form of the artist himself.
Each of his cakes is a real city or small world with thousands of small sweet details. For Renat, impossible tasks simply do not exist: last fall, the confectioner shocked everyone wedding cake in the form of a palace, which weighed as much as 4 tons.
Dinara Kasko
Dinara Kasko from Kharkov (read an interview with her) is our real pride. The girl became famous all over the world for her geometric desserts, which have already appeared on the pages of the most famous confectionery magazines. Dinara and Instagram helped a lot in the work, to which more than 400 thousand people are now subscribed. Having abruptly become the star of the confectionery world, the girl travels around different countries with master classes and earns by selling unique silicone molds for cakes that she models in 3-D.
“All this boom around my Instagram started last fall. Offers to hold master classes rained down, and I agreed a lot. I traveled to Kazakhstan, Uzbekistan, Russia, Belarus, here in Ukraine. But it was very hard for me mentally and physically, but you have to work for pleasure! Therefore, now I choose only the best among the proposals, and this year, in terms of geography, everything will be much more interesting. I will go with master classes to Thailand, Italy, Spain, Belgium, China, Indonesia”, Dinara told us in an interview.
Amory Guichon
This confectioner from France is called the chocolate architect for a reason, because he creates the most impressive designs from sweet ingredients. Amaury has vast experience behind him: from the age of 16 he studied pastry making, and at 21 he became the youngest chef in Paris. Later, the guy moved to the United States and now holds the position of pastry chef in one of the most famous establishments in Las Vegas, Jean Philippe.
Adriano Zumbo
Adriano is one of the most popular confectioners in Australia. He began to master the skill as a child in his parents' supermarket, and later studied with famous Australian and international confectioners. After studying in Paris and success in the culinary competition "World Cup of Pastry", Adriano opened his confectionery Adriano Zumbo Patissier.
In addition, Adriano became famous for inventing the most expensive dessert in Australia called V8 Angel Cake. The dessert consists of 10 layers of different structure and preparation methods, and the eight in the title indicates the number of ways to use vanilla.
Julien Alvarez
World champion pastry chef Julien Alvarez is now pastry chef at The Peninsula, an international chain of luxury hotels in Paris. In 2011, Julien won the world title in the most prestigious international competition, la Coupe du Monde de la Pâtisserie, representing Spain. Its signature feature is an original combination of colors, tastes and sophisticated artistic decor.
Jerome De Oliveira
Jerome is the youngest world champion who received this title twice, and earned his first title at the age of 23. Today he is 31 and the track record of this master can be envied by many more experienced colleagues. Jérôme has an internship with the famous confectioner Sébastien Bouillet, five years of work in Paris with the pride of the French confectionery school Christophe Michalac, a sous-chef position at the Plaza Athénée luxury hotel, the title of champion in two of the world's largest competitions, as well as two of his own Intuitions boutiques in Cannes and in Monaco.
David Cakes
This British pastry chef proves once again that desserts can truly be a work of art. Among David's clients are many celebrities, and even the royal family. It was his cakes that were at the wedding of Prince Edward, Earl of Wessex and Prince Andrew, Duke of York. With 30 years of experience in this field, the pastry chef has appeared on television more than once and was even a judge on the popular CAKE WALK Wedding Cake Edition, dedicated to unusual wedding cakes.
Christoph Mishalak
The experimental pastry chef has gone from a small patisserie in Picardy to the title of World Pastry Champion in 2005 and the position of pastry chef in the three-star Michelin restaurant of the magnificent Alain Ducasse at the legendary Plaza Athenee hotel.
Last year, Christoph Mishalak released his first book, It's a Cake! (C'est du Gateau!), where he revealed some of the secrets of his skill to beginner confectioners. In addition, Christophe teaches at some of France's most prestigious confectionery schools, maintains a popular confectionery blog, and runs Michalak Connect, a global confectioner recruitment service.
Renat Agzamov - pastry chef, creator of unique multi-tiered cakes of impressive size, champion of the Russian Federation in confectionery, member of the board of the National Guild of Chefs, head confectionery production of the Fili Baker company, an expert on the culinary shows Tiliteletesto on Pervyi and Confectioner on the Friday! Channel, a former boxer.Among the clients of the "king of cakes", as he was repeatedly called in the media, are the President of Kazakhstan Nursultan Nazarbayev, singer Philip Kirkorov, showman Alexander Revva, daughter of the President of Chechnya Aishat Kadyrova, producer Yana Rudkovskaya, TV presenter Ksenia Borodina and others famous people, as well as corporate clients, including Gazprom, Aeroflot and Lukoil.
Childhood
The future creator of masterpiece cakes was born on April 13, 1981 in Kyiv. Their family soon moved to Sochi, where he lived until moving to Moscow in 2002. By nationality, Renat is a Tatar. He has a 4-year-old brother Timur.The head of the family was the head chef of the dining car, and both sons early years showed interest in cooking. The grandchildren's passion was supported by their grandmother, who became the main adviser and inspirer of their gastronomic experiments.
Your first culinary product Renat baked on his own at the age of 7. It was a cake, a capricious and rather difficult product to prepare. At the age of 10, he already knew how to bake bread. In the same period, the boy bought his first mixer, saving money in a piggy bank.
From the age of 12, during the summer holidays, he went to the kitchens of the city's restaurants and helped beat eggs, sort out nuts, and perform other assignments in order to learn culinary tricks by watching the work of masters.
Labor activity
At the age of 15, following Timur, he went to Krasnodar and entered a culinary school. At the same time, they were engaged in boxing at the CSKA Olympic Training Center. Soon the brothers had to return to Sochi due to the serious condition of their father - he had a stroke. To support the family and help their father cope with the disease, they went to work: Timur as a cook, and he as a confectioner. 
In the period 1999-2001. Renat served in the army. After demobilization, he continued to do what he loved. In 2002, the young man became the winner of the local confectioners' championship, and realized that he had reached the ceiling in Sochi. Dreaming of developing professionally and earning more, he decided to move to Moscow.
In the same year, the Agzamov brothers went to the capital. At first, everything was terrible for them - no money, no friends, no housing. They even had to spend the night at the Kursk railway station. But over time, their lives improved. At first, Renat found work in a cafe-confectionery in Kitai-Gorod. Then, in six months, he changed 7 more jobs in order to study the features and details of cooking various kinds dishes.
Confectioner Renat Agzamov makes a cake
Having gained sufficient experience, the purposeful Sochi resident managed to win a casting for the post of pastry chef at the popular Nostalgie restaurant, where only the French had previously worked. In this position, he experimented a lot with the combination of ingredients in dishes, creating truly unexpected options for desserts: sweets with garlic or beer, ice cream with wasabi.
In 2005, he received an invitation to work in the Legato confectionery chain, famous for its wide range of exclusive chocolates. He had then, as a leader, to master not only new recipes and production technologies, but also learn how to make technological and economic calculations. As Renat later noted, at that time he bought himself the first laptop in his life.
Then, together with two partners, he created the enterprise "Creative Catering", specialized in organizing offsite banquets, receptions, barbecues and other types of catering services. The project turned out to be successful, paid off in 3 months, but due to disagreements between the founders, it soon fell apart.
After that, Agzamov decided that he was ready to create his own business. During this period, he was invited to Tatarstan to help organize a chain of coffee shops "Chocolate", owned by the daughter of the head of "Tatarstan-Bank". At the end of the work, he shared his plans with the girl's father, who gave him wise advice- instead of establishing your own small and uncompetitive production, find a large and strong company that would agree to cooperate with it.
As a result, upon his return to Moscow, he managed to interest the leadership of the industry giant Fili Baker with the developed series of original cakes and his other ideas. In 2006, the Fili Baker Premium factory was created, where, under the guidance of a talented culinary specialist, they first began producing the Rustic Pancho cake, which was a huge success, and later - exclusive desserts of his authorship.
Renat Agzamov and his Pancho cake
The largest share of the company's profits (more than 90 percent) came from orders for wedding cakes, the recipe for which he came up with himself. In terms of the number of products produced, children's cakes were in the lead. The growth in the popularity of Renat's creations was greatly influenced by the posting on the Internet by TV presenter Ksenia Borodina of a photo of the ordered cake along with words of gratitude. A couple of days after that, the number of Agzamov's followers on Instagram, where you can see his work, increased 5 times.
By 2017, Fili Baker Premium has gained wide popularity not only at home, but also abroad. She has implemented international projects in Japan, France, Italy, America, UAE. Renat delighted customers with cakes in the form of palaces, dinosaurs, fountains and even flying art objects.
In order to improve knowledge and skills, the "star confectioner" underwent internships in Turkey, Switzerland, Italy, and France. He himself conducted training seminars, tournaments, organized exhibitions, participated in the shows "Tiletetesto" and "Confectioner".