Kay Baumgardt is our chef patissier and one of the most innovative patissiers in Europe. When designing his desserts, he likes to use unusual products, but he never loses sight of what is harmonious. Combinations such as burnt banana/tarragon/miso or rhubarb/celery/buttermilk are typically part of the culinary philosophy of the North German, whose years as a chef patissier have made him at home in the gourmet world. Baumgardt, named Patissier of the Year 2020 by the Swiss “Gault Millau” and Patissier of the Year 2022 by “Der große Guide”, also finds joy in perfecting sweet classics such as the yeasty, sweet dough known as Vanillebuchteln, along with carrot cake or even plum crumble cake. Simply using a few special tweaks, he elevates them to new heights. The only thing he doesn’t allow in his kitchen is white sugar, because the passionate patissier firmly believes that it masks the flavour of the carefully selected ingredients.
Book trailer (Look inside) / AT Verlag