On October 7, 2024, Souk Pastry made its debut at the Mandarin Oriental Jumeirah, revolutionizing the UAE’s pastry landscape. Organized by Chef Middle East, the inaugural event united renowned chefs, premium brands and industry professionals for a memorable occasion.
A star-studded lineup at Souk Pastry
Souk Pastry 2024 featured an impressive lineup of world-renowned pastry chefs, who led masterclasses showcasing their signature techniques and innovative skills.
Yusuke Aoki demonstrated Japanese flavors through creations like exotic passion chocolate and yuzu sesame praline tart, teaching refined techniques. Meanwhile, Etienne Leroy focused on artisanal perfection by sharing his signature vanilla and pecans, volluto and Lenôtre Crown recipes. Additionally, Hugues Pouget highlighted Corsiglia chestnuts with recipes such as chestnut cake and millefeuille, demonstrating his pastry mastery. Furthermore, Aurelien Rivoire introduced healthier pastry solutions, using sugar alternatives from the Nascita range to promote ethical, organic and vegan indulgence. Lastly, Nicolas Botomisy taught attendees panning techniques in chocolate making, blending tradition with modern pastry innovations.
Visitors were also thrilled to meet chef Etienne Leroy and Chef Hugues Pouget at a book signing event. This provided a unique opportunity for guests to ask personal questions and gain insights into their creative processes.
Local talent
In addition to the international chefs, Souk Pastry 2024 proudly showcased some of Dubai’s finest local pastry talents, who presented signature creations. Wassim Orfali crafted the pistachio bomb, paying tribute to Syrian pistachios with modern techniques and flavors. Tom Coll impressed with his lemon flower, using multiple lemon textures to create a refreshing, flavorful dessert. Furthermore, Jacob Lovelace presented his affogâteau, which combined espresso and vanilla ice cream, elevating a classic Italian dessert. In addition, Adnan Khan wowed attendees with a sugar-free dessert that creatively utilized every part of the date.
Moreover, Pawan Laungani presented a unique take on the French classic pithivier, using a soft vegetable mix and spices for a flavorful twist. Finally, Fodil Baghal fused local and Asian flavors in his pearl dessert, featuring lychee, rose water and laban.
These exceptional desserts were offered in a curated pastry boutique, thoughtfully paired with premium Dammann Freres Tea for a refined tasting experience.
Leading brands and new products
Souk Pastry 2024 served as a platform for leading brands like Valrhona, Les Vergers Boiron and Moulins Viron, which showcased innovative products. Each brand featured its own stand, providing unique product insights and invaluable networking opportunities for attendees.
Additionally, brands offered solutions covering various needs, such as alternative sugars, craft flours and premium chocolates. Guests had the chance to learn about new products and deepen their understanding of how to incorporate these into their work.
Collaborators
Collaborators such as Beme, Bongard ME, Enodis, Savy Goiseau, and Bragard played essential roles in Souk Pastry 2024’s success. These partners supplied necessary equipment and tools, while Bragard provided stylish chef attire to enhance the event’s professional atmosphere. Their contributions were pivotal in delivering a well-rounded experience, showcasing the strength of collaboration within the pastry community.
Souk Pastry: A hub for pastry professionals
Beyond masterclasses and demonstrations, Souk Pastry 2024 fostered valuable networking opportunities for chefs, suppliers and industry stakeholders. Pooja Bhatt, pastry and bakery category manager at Chef Middle East, emphasized the event’s success in uniting global and local expertise to elevate the region’s pastry industry.
This event set a new standard for excellence, ensuring its place as a must-attend gathering for the pastry and bakery community in the Middle East. Souk Pastry 2024 highlighted the importance of collaboration, innovation and creativity, making it a true celebration of the pastry and bakery arts.
