Travel: A Pastry Chef’s Greatest Teacher
Every place I’ve traveled to has left an imprint on the way I see pâtisserie. It’s not just about techniques or ingredients—it’s about culture, tradition, and the emotions tied to food. Travel has shown me that pastry isn’t just about what’s on the plate; it’s about the stories behind it.
In Montreal, I was drawn to the simplicity of tarte au sucre, where butter, cream, and maple syrup create something deeply comforting. Paris refined my sense of precision, watching pastry chefs craft mille-feuille and entremets with a level of detail that felt almost architectural. Meanwhile, in Courchevel, the richness of alpine ingredients reminded me how climate and terroir influence flavor.
The Nordic countries—Oslo, Bergen, Stavanger, Tromsø—taught me that warmth in pastry isn’t just about temperature but about feeling. A well-made kanelboller, enjoyed on a cold day with coffee, is the definition of comfort. In Dinard and Rennes, the golden layers of kouign-amann showed me the power of butter and patience.
The Middle East—Dubai and Abu Dhabi—introduced me to the elegance of Arabic flavors: rose, orange blossom, saffron, and dates. Each ingredient carries history, and that made me appreciate how desserts can be more than just indulgence—they can be a bridge to tradition. Kuala Lumpur pushed my boundaries with flavors like pandan and kaya, blending sweetness with depth in ways I hadn’t experienced before.
Returning to Mumbai and Delhi was a reminder that nostalgia plays a huge role in pastry. The crisp syrupy bite of jalebi or the slow-melting richness of kulfi brought back childhood memories, reinforcing that the best desserts aren’t just about taste—they’re about emotion.
In Berlin and Amsterdam, I saw how pastry can evolve. Berlin’s bold, modern approach to plated desserts and Amsterdam’s warm, caramel-laced stroopwafels showed me that tradition and innovation don’t have to compete—they can coexist beautifully.
Every journey has shaped me, not just as a pastry chef but as someone who sees food as a language of its own. If there’s one lesson travel has taught me, it’s that great pastry isn’t about complexity—it’s about connection. And the best pastries are the ones that tell a story, inspired by the places and people that make them special.
Kraków introduced me to the delicate layers of kremówka and the richness of makowiec, proving that history and pastry go hand in hand.
