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Magazine / Introducing Remi and his mince pie croissant
Food

Introducing Remi and his mince pie croissant

Our in-house Pastry Chef, Remi, is French – as surely all the best ones are.

‘When I was a kid, my mum always took me to the local bakery where there was an incredible display of beautiful fresh pastries and bread; the kind the French know how to do best. I was fascinated by it and decided very young to become a pastry chef.’ Born and bred in Paris, it’s no wonder Remi is romantic when it comes to pastry. A man who says he couldn’t live without Praline Paste and that the secret to perfect pastry is, ‘determination, flair, love and patience’.

With a degree in French pastry, chocolatier and confectionary from the world renowned Ferrandi school in Paris, Remi is an artist when it comes to sweet-treats. Overseeing our puddings, pastries and freshly baked goods for Balans’ ever evolving menu, Remi’s creations will test your willpower.

One of his signatures is very festive appropriate for this time of year. Festive cheer meets French patisserie magic in a croissant.

Remi’s skills allowed him to work across the world, from Canada to Germany and finally, the UK, where he was Head Pastry Chef for the likes of Soho restaurant, Kettner’s and The Shakespeare Theater. Now he’s rolled up his sleeves and gotten out his rolling pin to sprinkle his magic over the sweet section of Balans.

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