Less is more, or in other words, keep it simple. This is how Quentin Bailly defines his work philosophy – world champion in 2013 and completely committed to flavor. ‘I prefer to make a cake less beautiful than tasty, because taste is the most important.’ Although Quentin Bailly now runs his own workshop in Lille focused on chocolate products, which he combines with training and consulting worldwide, readers of so good had already enjoyed his talent when he was in charge of Un Dimanche á Paris.
Bio Highlights
2013 – World Pastry Champion at Coupe du Monde de la Patisserie
2017 – Opens his own pastry shop in Lille, France
‘I prefer to make a cake less beautiful than tasty, because taste is the most important”
‘I prefer to make a cake less beautiful than tasty, because taste is the most important”
Featured in so good #8 and so good #22
