Skip to main content

Pâtisserie and Confectionery

Creating hot and cold sweet treats using edible materials that are a delight both for the eye and the taste buds.

Why is this skill important?

The Pâtisserie and Confectionery trades have highly skilled professionals who produce a wide range of intricate and predominantly sweet items. They produce various confectionery products such as hand finished chocolates, candies, and petits fours for service in hotels and restaurants or for retail in specialist shops and outlets. Pâtissiers/Confectioners produce a full range of hot and cold desserts, cakes, biscuits, and iced products for service in luxury/boutique hotels, restaurants, and pastry shops for retail sale. They may also produce elaborate display pieces using chocolate, sugar, ice, marzipan, or other decorative materials and ingredients. Some may specialize in producing decorated and themed cakes for special events.

A high degree of specialist knowledge and skill is required.

Pâtissiers/Confectioners will have undergone years of training in order for them to develop the levels of skill required. They are proficient in a wide range of specialist techniques to produce and decorate confectionery and sweet items. An artistic talent and gastronomic flair are required alongside the ability to work effectively and economically to achieve outstanding results within set timeframes, budgets and dietary constraints.

In some circumstances the Pâtissiers/Confectioners will need to work directly with clients, so good customer service skills are required alongside the ability to discuss a client’s needs and to offer advice and guidance. The ability to work on their own initiative is essential.

The Expert practitioner will work using a range of specialist equipment and materials. The

Pâtissiers/Confectioners must take account of the quality of ingredients, respect those ingredients, and work to high levels of food hygiene and health and safety.

Pâtissiers/Confectioners are likely to work in high class hotels and restaurants. In some countries it is often the case that specialist retail shops sell hand-made and decorated pastry products, cakes and confectionery will use the skills of the Pâtissiers/Confectioners. Some professionals may work on a self-employed basis and work directly to client’s briefs for specialist products.

Location

Competitors

Muhammad 'Adziem Bin Wazi
Malaysia

Jayvee Estologa
South Africa

Emma Kilgannon
Canada

Chaerin Lee
Korea

ZHU-XUAN LI
Chinese Taipei

Ben Metcalfe
United Kingdom

Fuk Hoi MUNG
Hong Kong, China

Sakura Nagata
Japan

Anna Saurer
Austria

Nandita Saxena
India

Alexis SOSZYNSKI
France

Oskari Takkinen
Finland

Juliana Thöny
Switzerland

Serena van Breukelen
Netherlands

ZHAZIRA ZHUMAGAZI
Kazakhstan