Pierre Hermé: Dior of desserts

Pierre Hermé: Dior of desserts

Heir to four generations of Alsatian bakery and pastry-making tradition, Pierre Hermé began his career at the age of 14 as an apprentice to Gaston Lenôtre. He had worked in Fauchon and Ladurée. He started his own first pastry boutique in Tokyo in 1998, followed in 2001 in Paris, the company has been expanding strongly in the world.檢視原始圖片

The goal of Pierre Hermé was to create a luxury brand in the pastry field. He wanted to provide an experience for clients. His inspiration comes from many different sources. With his original approach to the profession of a pastry chef, he revolutionizes even the most firmly entrenched traditions.

檢視原始圖片The key reason of Pierre Hermé’s success is the creativity. It’s genuine to be called “the Picasso of pastry” and “Dior of desserts.”

 

Source:

http://www.pierreherme.com/

http://www.xdjy369.com/2014/faguowenhua_12/3404.html

Ya-Ting Chung

Ya-Ting Chung

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2015-12-11T07:41:21+00:00