Pamper yourself with a slice delicious cake love, perhaps, all. True, few people have tasted a confectionery masterpiece worth several thousand, or even millions of dollars. In our review of the ten most expensive cakes in the world - real works of art that have gone down in the history of confectionery.

1. Princess Diana's wedding cake - $ 40,000

In 1981, Diana Francis Spencer married the Duke of Cornwall and the Duke of Rothesay, Prince Charles. After that, Diana Spencer began to be called Princess Diana or Lady Dee. She was the most photographed and beloved woman in the world until her death in 1997. Her wedding, which was televised 35 years ago, was watched by millions of people. Lady Dee's wedding cake cost $ 40,000, and several pieces of this cake that have survived to this day are being auctioned for $ 2,000 apiece.

2. Platinum Advertising Cake - $ 130,000

Most jewelers who want to advertise their products simply advertise in a newspaper, magazine or on the Internet. Apparently, the Japanese pastry chef Nobue Ikara decided that a cake would be the ideal advertisement for platinum jewelry for women. He made a cake worth $ 130,000, which he adorned with platinum chains, pendants and necklaces.

3. Diamond Chocolate Cake - $ 850,000

This unusual chocolate cake decorated with real diamonds was displayed in a department store in Osaka, Japan. Pastry chef Masami Miyamoto made it to boost sales during the holiday season, but no one dared to buy the $ 850,000 cake.

4. "Glitter Dust" cake - $ 1.3 million

Despite the fact that this is the only inedible cake on this list, it is still considered a cake. Glitter Dust was designed for the 2010 Dallas Luxury Fair. The Dallas Gold and Silver Exchange helped decorate the $ 1.3 million cake with jewelry. The outside of the cake is made of glossy frosting and adorned with over a million dollars worth of gems. A special armored car delivered the cake to the fair.

5. Cake "Africa" ​​- $ 5 million

The owner of a jewelry store in Tokyo created an African-shaped chocolate cake and adorned it with 2,000 diamonds. There is only one photo of this $ 5 million confection on the Internet.

6. Luxurious cake "Bridal Show" - $ 20 million

Every year, Beverly Hills, California hosts the Bridal luxury show, which gets more extravagant every year. In 2006, specially for this event, confectioner Nahid Parsa made a cake that was decorated with golden flakes and many diamonds. Whether this $ 20 million cake was eaten or sold during the show is unknown.

7.Devora Rose's Diamond Gala Cake - $ 30 million

Chief Editor publisher Social Life Magazine Devorah Rose loves outrageous. Once a socialite tracked down the creator of the reality show "The King of Confectioners" and ordered a $ 30 million cake from him for her party, which was decorated with many precious stones.

8. Pirate Fantasy cake - $ 35 million

In 2012, it was the most expensive cake in the world. The head of the Sri Lankan chefs' guild, Dimutu Kumarasinghe, created his work of culinary art in the form of a pirate ship, literally stuffed with precious stones and jewelry. The edible portion of the cake consisted of layers of various flavors of chocolate, pumpkin and lemon.

9. Cake for the National Gay Wedding Show - $ 52 million

Less than a year later, the world record for chef Dimutu was surpassed. In March 2013, Liverpool's National Gay Wedding Show commissioned a cake in eight layers one and a half meters high, adorned with more than 2,000 diamonds for its event.

10. World's most expensive cake - $ 75 million

The sheikh from the United Arab Emirates was not initially going to set any world records for the cost of the cake, he was just looking for something unique for his daughter's birthday. The masterpiece was born when the sheikh turned to cake designer Debbie Wingham for help. The $ 75 million cake looks like a 1.8 meter fashion show catwalk. All models on this track and their outfits are edible. The main value of the cake is made up of placers of precious stones, including multi-colored diamonds worth $ 45 million.

For those who like to please family and friends with homemade cakes, you should have a Tender Gizmo in the kitchen!

In 1912, Russia celebrated the centenary of the Patriotic War, the centenary of the expulsion of the French from the country. Moscow pastry chefs baked a puff cake in the shape of a triangular hat.

"Napoleon" suddenly became fashionable.

This puff cake was very popular with the most different segments of the population (what a pun!), And they began to bake it literally in every home.

"Sacher", step by step recipe

-NS then the Austrian cake, invented and baked by its Austrian chef 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 glaze.

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, Sacher's sister came up with it.

Chocolate cakes were then already known to the Austrian public and in cookbooks In 1719, chocolate cakes were mentioned, but the addition of tangerine jam is a culinary invention. Most likely, he combined chocolate cakes and the recipe of the then famous apricot marmalade in chocolate glaze.

"Esterhazy"- recipe stepsO

- almond-chocolate cake, popular in Hungary, Germany and Austria.

Named after Pal Antal Esterhazy, Minister of Foreign Affairs of the Austro-Hungarian Monarchy.

Who invented this cake - history is not known, there is only a legend that his court chef first prepared it for the birthday of the minister's son.

Esterharzi cake was especially loved by European aristocrats. Its distinctive feature is a cobweb pattern that is applied liquid chocolate onto the surface of the cake. In the original recipe, dark chocolate was painted on white sugar glaze, but now it is sometimes done the other way around.

Five cakes are hidden under the glaze, baked from egg whites with the addition of almonds, flour and butter. Between the cakes - a delicate butter cream with cognac.

It's shaking in a piece of cake, the recipe of which was invented 300 years ago. Dough based almond oil, jam, the obligatory grill of dough and often almond shavings for decoration ...

The last and final cake recipe was developed by Johann Konrad Vogel, a pastry chef from Bavaria, who settled in Linz.

They began to call him "the benefactor in a white apron", was elected an honorary citizen of Linz, and his name was given to one of the streets of the city.

This cake In 1885, confectioner Jozsef Dobosch invented his masterpiece for the Hungarian National Exhibition - a cake made of 6 biscuit layers with chocolate cream that does not deteriorate for at least 10 days.

Black Forest cherry cake (Black Forest cake, Black Forest cake, also via English Black Forest cake) - cake with whipped cream and cherries. It appeared in Germany in the early 1930s, and has now gained worldwide fame.

At the Black Forest cherry cake, biscuit chocolate cakes are soaked in kirsch, the filling is made from cherries. Cherries and chocolate chips are used to decorate the cake.

Cheesecake - recipe step by step

— cheese cake with a rich, rich creamy taste and an exceptionally delicate structure.

The first mention of cheesecake, or rather, the progenitor of all modern types of this dessert was made by the ancient Greek physician Aejimius, 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-term registration. It is interesting that cheesecake, or rather a loaf with cheese, has been known in Ancient Russia since the 13th century. In any case, since that time, there are 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 great cheesecake was prepared like this: they curdled milk, add 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 the campaigns.

cake tiramisu classical recipe

Application of a gentle cheese mass(namely, mascarpone cheese, and no other) is different"Tiramisu"- a work of the Italian confectionery genius. Coffee, chocolate, and often - and alcohol impregnation are combined with the incredible tenderness of this dessert with a piquant name: literally it 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 ..

Kievsky cake according to GOST. Step by step recipe

The heyday of popularity of the Kiev cake fell on the days of the USSR. They came up with this airy nut cake at the Kiev 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 when she forgot to put squirrels in the refrigerator and saw them only a day later. so that she is not scolded

At her own risk, she baked three pieces of new cakes, which immediately received the most rave reviews.

Nadezhda Chernogor has worked all her life in one place and always tasted every batch of baked "Kiev cakes" at work. The mother of "Kievskoe" also 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 in honor of the 70th anniversary of Brezhnev: it consisted of 70 different pieces and weighed more than 5 kilograms. Over its more than fifty-year history, the cake has become one of the symbols of Kiev.

in 1926 it was created in Australia (according to another version - in New Zealand). And named after the GREAT BALLERINA ANNA PAVLOVA,

the stress, by the way, is on the second syllable.

- the most delicate meringue, airy, like a ballerina's jump. Cream - custard, required ingredient - meringue. From above, this airy tenderness is 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 heated debate about the place of the dessert's birth.

On the one hand, “Bird's milk” was invented by the Poles. The Ptasie mleczko was first manufactured 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 scanty lots. Oddly enough, but even in those years, the recipe documentation for "Bird's Milk" in the Ministry Food Industry For some reason, the USSR was not approved. A 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 a cake cake, with a 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 revoked from him).

Vladimir Guralnik, As a student, in 1955, I watched Czech pastry chefs who came to Moscow and shared their pastry experience with Moscow chefs.

Vladimir Guralnik developed own recipe this cake made of chocolate base and cream interlayer. True, we got into a mess with this cake too. What they bake for us in Moscow is a pitiful likeness 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 of butter cream, which are prepared on the basis of cognac and Chartreuse and Benedictine liqueurs, pour the cake with thick chocolate icing on top. The taste is extraordinary.

If you are not a sweet tooth, then you probably don’t know that Russia had its own confectionery school, and there are famous confectioners. It is not enough to know only recipes and cooking technology. Modern confectioners now should be not so much culinary as artists, in the truest sense of the word. How did the confectionery art originate in Russia?

It all started back in the Russian Empire. In ancient times, every housewife knew how to bake honey gingerbread, sweet cheesecakes and postilu. That's right, through the "o", because they made pastille, smearing fruit puree on the fabric, and spread this fabric on the oven to dry.

New breath and new recipes for sweets appeared thanks to cane sugar, which appeared in Russia in the XIII century. However, at that time, it was consumed as an independent sweet, and was too expensive for commoners. Candied fruits (candied fruits), and pieces of sugar (dragees) were for the time being exotic for the people and were available only to the nobility.

The real history of Russian confectioners began in the 19th century, when sugar prices gradually decreased, and production from artisanal to factory production.

Our chefs have adopted many recipes from German and French pastry chefs. After all, the French bought “fish glue” for marmalade exclusively in Russia. Over time, Russian pastry chefs adopted foreign recipes, added their own elements, and created what is now called the "Russian culinary school".

The very first and famous confectioner in Russia is the former serf Stepan Nikolaev. After the death of the master in 1804, Stepan moved with his family to Moscow, where he opened a small confectionery production. He especially succeeded in apricot marshmallow, for which the buyers named Nikolaev "Apricot". The name stuck, and in 1843 Stepan opened his own factory “A.I. Aprikosov and Sons ”. By the way, Abrikosov had 22 sons, so there was someone to work and carry on.

Soon, pastry shops began to open in Moscow like mushrooms after rain. True, they were opened by foreign confectioners, and until the revolution, residents of Moscow and the nearest Moscow region could enjoy biscuits, cream cakes and other sweets. The competition was tough, and every day confectioners came up with more and more new recipes and marketing moves.

And then the revolution broke out, and all the factories were nationalized. "Einem" partnership of the steam factory of chocolate, sweets and tea products, became known as the confectionery factory "Red October", confectionery house Siu and Co. was renamed into the Bolshevik factory, and the A.I. Aprikosov and Sons "now we call the" Babaevsky Confectionery Concern ". It was a small excursion into history, and now let's take care of our modern confectioners.

Famous Moscow confectioners

Now the success of a pastry chef is determined by his customers. Custom-made cakes can be ordered in almost any bakery, but still, there are popular confectioners in Moscow. They participate in international competitions, conduct master classes and lead active life in social networks and on TV.

Their names are widely known in narrow circles. They make sweet tables for pop stars, big businessmen and it is not so easy for a mere mortal to order from them. As a rule, all orders from them are scheduled for a year in advance, and we can only imagine from a photo how tasty this or that masterpiece is. And how much it costs, it is better not to think.

1 ... Alexander Seleznev is one of those people whom life has not given special gifts to. All that the guy has now, he earned with his own hands and mind. That he has? The title of the Absolute Champion of Russia in confectionery skills, diplomas of the best culinary schools in Luxembourg, France, Belgium, Switzerland ...

"Alexander Seleznev's Confectionery House" has 10 points of sale in Moscow, and a small confectionery in Monaco, which Princess Charlene visits.

2 ... Vladimir Mukhin, hereditary culinary specialist in the fifth generation, and vice-champion of the international S. Pellegrino Cooking Cup competition.

Through his efforts, the White Rabbit restaurant, which he heads, received 23rd place in the international ranking. best restaurants rated by The World's 50 Best Restaurants.

Vladimir Mukhin manages to combine traditional European recipes with old recipes of Russian cuisine, receiving original dishes that are highly appreciated by clients, and his professional colleagues.

Mukhin's dream is to build a laboratory in which you can create completely cosmic recipes. How do you like porous ice cream whipped in a vacuum with the taste of Borodino bread or chamomile?

Desserts from the pastry chef Vladimir Mukhin can be tasted at the White Rabbit restaurant on Smolenskaya Square. If you just want to look at Mukhin's gastronomic masterpieces, look for him on Instagram.

3 ... Viktor Averkov “The Best Moscow Confectioner 2003”, and the “Restaurant Syndicate” brand confectioner.

He masterfully prepares classic desserts and experiments with designs and new flavors. Victor is not ashamed of his love for sweets and is happy to work as a pastry chef in several restaurants in Moscow.

4 ... Twin brothers Ivan and Sergey Berezutsky. Now they are the chefs of the Twins Garden restaurant. Sergey Berezutsky's favorite hobby is to create real fabulous compositions from chocolate. He can do this until the chocolate runs out.

Sergey and Ivan are the winners of many foreign competitions, and they deserve it. The brothers do not easily buy products, but trace their origin from the very beginning. And to be sure of the quality, not so long ago the brothers bought a farm in the Kaluga region, which they called Twins Farm. The brothers are helped in growing crops by specialists from the Timiryazev Agricultural Academy, and on the same farm, the brothers arrange culinary fights and festivals with invited honored masters of haute cuisine.

5 ... Renat Agazamov. He never became a boxing champion, but he bears the proud title of Champion of the Russian Federation in confectionery art.

There is no star in our show business who would not order cakes from Renat Agazamov. This is the recognized king of cakes of our time, and he does not stop there. Renat Agazamov never looks into recipe books, and believes that the best recipe is inspiration.

Agazamov works as a manager at Fili Baker Premium, often takes on non-standard orders, and his incredible cakes are known all over the world.

It was the top 5 best confectioners in Moscow, and this is not the whole list. But you probably noticed that there are only male pastry chefs here? Not the most common profession for a man, but I think that a man in the kitchen is just a treasure.

Men do not recognize boundaries, restrictions and rules. And this out-of-the-box thinking helps them create new recipes. They combine the incongruous and benefit from novelty and creativity. After all, it's not enough just to mold a figurine from mastic, and stick it on the well-known honey cake. Mousse based smoked venison, chocolate with reindeer moss flavor, and buckwheat popcorn ... this is new, interesting, tasty and creative. What else do our sweet tooths need? Just know who is the best pastry chef in Moscow. Now you know where to look for them ...

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 yeast dough was first used for baking. But real confectionery art appeared in the East. It was in the Arab countries that boiling sugar was first used for cooking 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

Nowadays, most of the best confectioners in the world live in France, where confectionery products are especially 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 discovery by Gaston Le Nôtre culinary school for the training of professional chefs, the confectionery industry has 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, 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 the excellent quality of baked goods, the company received the title of "Supplier of the Court 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 legend, that the "Rum Woman" was invented, 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 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 manner, it is worth mentioning 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 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, and the production of classic candied fruits and candied fruits is sharply increasing. 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 more than 200 workers were involved in the confectionery production of candied fruits, who produced about 200,000 kg of candied citrus, used almost entirely for export in Holland, Germany and the USA, 50,000 kg bitter orange sweets which 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, classic recipes for the 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, however, the business expanded and as a result, today Confeitaria Nacional is a two-story building, which includes both the production itself and a shop and cafe. The most famous achievement in the art of confectionery was the famous 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, adding a national flavor.

This is why the Cake of the 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 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 pastry shop is located in an aristocratic area, next to art school Saint 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 did a great deal of research, interviewing more than eight hundred French bakers, and was 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 flour, water, sourdough and sea salt and is 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 turn out badly for 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 something 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.

A good dinner is unthinkable without a spectacular ending, and only a delicious dessert can become such. And even if there are no comrades in taste and color, everyone can find a sweetness to their liking. Someone will like a juicy cake, someone loves fruit, and there are those people who prefer a jar of honey to everything. In general, you cannot forbid living sweetly and will always be in price good cooks... Who are they - the best pastry chefs the world? And what are they famous for all over the world? For the sake of the creations of these masters, you can indulge in sweets!

The houses where the sweet legend is born

The atmosphere of magic and magic always reigns in pastry shops. This is because the highest art is happening here - cakes, pastries and chocolates are born. Delicious dessert is a real art that acts like a drug on sweet lovers. Today, the largest concentration of the world's best confectioners is concentrated in France. And it is not for nothing that local culinary experts enjoy world recognition and fame. It was here that the legendary eclairs and the most delicate meringues were invented. But, of course, not only french masters can impress those with a sweet tooth. The best pastry chefs in the world are internationalist masters. They, like couturiers, set the trend for sweet dishes around the world.

High culinary fashion

The top opens just from France. He renews the assortment of his establishment twice a year, presenting sweet "collections" according to the seasons, that is, autumn-winter and spring-summer. His pastry shop is renowned primarily for macaroons with bold flavor combinations. Gourmets are advised to try avocado with chocolate.

Sadahara Aoki, who specializes in fusion desserts, also takes on originality. Aoki manages to add French notes to the traditional taste. Aoki has establishments in Paris and Tokyo.

In the classic version

If you are a fan of the old, proven cooking over the years, then the best pastry chefs in the world are waiting for you in Austria. There is a Demel establishment here, which dates back to 1778. In 1874, the confectionery was awarded the right to supply products to the yard. Today it is famous for the cakes "Sacher", "Dobosh", "Demel".

By the way, there is also Adrian Zumbo's confectionery in Australia, which is famous throughout the world for its Angel Cake. For the price, the dessert "bites", but it's worth it.

The Ladurée confectionery, which opened in 1862, also boasts solid years. This is where the recipe for world-famous cookies, glued with a special filling, appeared. If you want to taste the very best macarons in the world original recipe, then your path is exactly here. Today, there are confectionery brands in France, Great Britain, Italy, Lebanon, Luxembourg, Monaco, the United Arab Emirates, as well as in Saudi Arabia, Switzerland, Japan and many other countries.

Go to the boutique

The best pastry chefs in the world always have their own flavor. For example, Jean-Paul Evin, who works in Paris, specializes in chocolate. His pastry shop is famous for its chocolate macaroons, sweets and cakes.

And for wonderful croissants and a rum woman the best way to go is Pâtisserie Stohrer. Just come here with your loved ones, as the warmth of the freshest baked goods is elegantly revealed from the warmth of sincere feelings.

If you are driving through Lisbon, visit the Pastéis de Belém. First of all, it is famous for its pastries "Pastel de Nata", which are prepared according to a secret recipe. You will not try other of these anywhere else.

Sweet Dreams

If your mood rises from the contemplation of a cake with a marshmallow crust, and your soul rejoices in tender eclairs, then the pastry chef in the world is the very person who can make your dreams come true. But how do you choose the one and only master of sweet cooking? After all, everyone can specialize in something of their own. And then the cake expert cannot be compared to the meringue expert, as they are completely different things! However, there are such masters who have won the hearts of those with a sweet tooth all over the world. Visit them on your gastronomic voyage, but be careful in your judgments, because each of them is special in their field.

For example, the best pastry chef in the world for high-calorie and wild delicious donuts lives in New York, of course. Rather, he does not even make donuts, but a hybrid of a donut and a croissant - kronats. This is Dominique Ansel, whose bakery is very popular. Alas, the crowns run out by 11 am, but you might get lucky and make it to the late free tasting! True, the waist may not forgive you for this, because sweets are very high in calories.

By the way, in America there is also the famous Tatte bakery, where they make amazing buns and fruit pies.

A piece of the world!

If you still like traditional desserts, then the cakes of the best confectioners in the world will make you try again all the delicacies familiar from childhood. For example, in Copenhagen, a traditional sponge cake with cream is baked, served with coffee garnished with whipped cream. For your favorite "Tiramisu" it is better to go to Milan, where, by the way, the oldest bakery Pasticceria Marchesi operates. And at Czech Stop they make the most delicate Koláches cake with the addition of soufflé and fruit pieces. The best in the world meat pie baked at the Bourke Street Bakery, located in Sydney. The pie is filling, so if you choose it for dessert, don't go overboard on the main course.

Take originality in Berlin, where you can taste the tree-cake or Baumkuchen at the Konditorei. In section, it resembles a saw cut from a tree with rings. Pour syrup on top of the pie. You can take a takeaway portion.

In Turkey, which is so close to every Russian tourist, you can indulge in Turkish delight and baklava, which are sold in abundance by the Hafiz Mustafa store. The products just melt in your mouth, so shopping can make a hole in your budget.

In hot Rio, right next to the beaches, they bake the best fruit pies... Be sure to check out Boulangerie Guerin bakery and try asking for recipes. The best pastry chefs in the world, however, are unlikely to reveal their secrets, but for your curiosity you may be treated to a portion of a cake with coffee.

What will be left to the descendants?

Today, sweet tooths can afford a choice, knowing that their throwing will always be rewarded. Will you try peanut halva, eclair with cream or honey apples - the difference is only in the shades of taste, and the pleasure will always be with you. But handmade is always appreciated more, and you always want to have sweet dishes on your table, so they move from the shelves of restaurants to stores. And we are sincerely grateful to those confectioners who do not hide their secrets of craftsmanship. These are the Ferrero spouses, who started their business with a small shop in an Italian suburb. They brought a whole bunch of sweets to our world, starting with nut butter"Nutella" and ending with air sweets "Rafaello". The couple took their rightful place in the list of the best pastry chefs in the world. And their work is appreciated by the third generation of the planet's sweet tooth. It's amazing that the first successful development of the spouses was the lollipop! The pastry chef came up with a candy on a stick by chance, after seeing how his mother scolded the baby by the hands, smeared with chocolate.