Newly Crowned World’s Best Pastry Chef Stays True to Artisan Roots
The Breton-born pastry chef was recognized for his career and anti-waste breadmaking as he returns to his daily routine in Paris.
- On July 14th in Singapore, the International Union of Bakers and Confectioners named Benoit Castel World Confectioner of the Year, honoring the 54-year-old pastry chef three years after French pastry chef Nina Metayer received the award.
- Before establishing his own artisan-retailer business in 2012, Castel honed his craft working with chef Helene Darroze at the Hotel Costes and La Grande Epicerie de Paris, building a foundation rooted in Brittany, France.
- At the helm of several Paris establishments, Castel adheres to his motto: "It's all about the product." Head baker Romain Montbabut, who has worked with him for six years, described Castel as "demanding, he has this slightly perfectionist side we're very fond of."
- Alongside his daughter Margot, Castel is set to open a new venue in Paris in September functioning as a hybrid cafe, restaurant, and bakery-patisserie, expanding his culinary footprint.
- Embracing creative collaboration, Castel works with artists to design seasonal creations, believing "Because they're not technically limited in their ideas, it pushes us to try new things." This approach positions innovation as central to his long-term vision.
10 Articles
10 Articles
Three years after the sacre of the French Nina Métayer, Benoît Castel was distinguished by the International Union of Bakers and Pastrymakers in Singapore.
Newly crowned world’s best pastry chef stays true to artisan roots
The smell of warm bread hangs in the air at one of Benoît Castel’s patisseries in Paris, where the newly crowned world’s best pastry chef was hard at work testing new recipes.His fingers covered in cookie dough, the 54-year-old with salt-and-pepper hair had returned to his usual routine as an “artisan-retailer” after the International Union...
Newly crowned world's best pastry chef stays true to artisan roots
His fingers covered in cookie dough, the 54-year-old with salt-and-pepper hair had returned to his usual routine as an "artisan-retailer" after the International Union of Bakers and Confectioners (UIBC) named him World Confectioner of the Year last month. "I have a mission: to be the world champion every day in my shop for my customers," he said, eyes twinkling. At the helm of several establishments in Paris, Castel has never strayed from his …
The Local - Fr
The LocalBreton-born world pâtisserie champion reveals secret of his success
The smell of warm bread hangs in the air at one of Benoît Castel's patisseries in Paris, where the newly crowned world's best pastry chef was hard at work testing new recipes.
Only a few weeks after being named Best Pastrymaker in the World by the International Union of Bakers and Pastrymakers (UIBC) on July 14 in Singapore, the 54-year-old man, with his hair and beard pepper and salt, resumed his "craftsman-trader" habits. "I have a mission, to be the world champion every day in my shop for my customers," he assures, laughing eyes. At the head of three establishments and a grocery store in the east of Paris, Benoît C…
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