Why will viennoiserie continue to gain prestige among chefs? Romain Dufour’s four arguments

Romain Dufour is a good example of the boom in signature viennoiserie throughout the world, including America. An innovative chef who believes this trend will continue to grow, as more and more chefs are choosing to dedicate all their passion and creativity to creating croissants, brioches, and other dishes that are just as exclusive and glamorous as an entremet or a plated dessert.

This French chef, with family roots in bakery and training that includes his time at the Plaza Athénée (Paris) under Christophe Michalak, became the Head Chef of the Chocolate Academy that Barry Callebaut held in Chicago a little more than a year ago.

In so good.. magazine 33, he explains why pastries are now at the forefront of the best showcases in hotels and pastry shops around the world, why they are more profitable than patisserie, and why they are more popular than bakery. Take note!

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Pastries are becoming more refined and artistic

Dufour argues that “viennoiserie is evolving rapidly, introducing more and more advanced pastry techniques. What was once a simpler, traditional craft is now expanding, with new textures, flavors, and layers of complexity being incorporated. This evolution allows viennoiserie to take on a more refined and artistic dimension, which could indeed position it to compete with signature cakes, desserts, and chocolates in terms of glamour and exclusivity.”

Although bread has also gained in artistic value and sophistication, viennoiserie has a broader appeal

Regarding the bread trend, he believes that “we can already see breads with a high level of complexity and elegance in presentation if we look closely. There are some truly impressive breads being made in countries like France, Spain, and Italy, where bakers are experimenting with techniques and aesthetics in ways that were once reserved for viennoiserie. I truly believe that the trend for more sophisticated breads is coming. However, if we look at this on a global scale, viennoiserie has a broader appeal. Bread will continue to evolve, but the widespread popularity of viennoiserie gives it a unique advantage in terms of global reach.”

Viennoiserie is more profitable than pâtisserie

The chef assures in so good.. magazine 33 that viennoiserie is winning the battle against fresh pastry, that is, the classic entremet or semifreddo. But why? “The oven is winning over the refrigerator. Over the last few decades, we have seen nearly every possible variation of cakes in terms of shape and flavor, but viennoiserie and bread have opened up a whole new world of possibilities. Plus, it offers a more cost-conscious approach to production, which is important in today’s industry.”

Pastries are a treat that brings joy and satisfaction

When we ask Dufour about the need to offer healthier viennoiserie, he thinks that “health is definitely an important consideration. We don’t want to overuse sugar and fat, and there are always ways to make slight adjustments to improve nutritional value without compromising flavor. However, viennoiserie is, at its core, an indulgence—it is meant to be a treat that brings joy and satisfaction. While we can make efforts to balance ingredients, we also need to remember that part of the pleasure of viennoiserie comes from its richness and the experience of enjoying something special.”

Discover these two creations by Romain Dufour in so good magazine.. 33