Antonio Bachour

Credits Brambilla-Serrani

Credits Brambilla-Serrani

Bachour

Bachour Coral Gables
8300 Northeast 2nd Avenue
Miami, Florida, Usa
Tel. +1 305 4823692

His palmaresis bursting: there’s the Zest Award, given to key figures in the cuisine of South Florida, which he conquered in 2016 in the Baking and Pastry Innovatorcategory. In 2011, he was in the Top 10 of US pastry-makers according to Dessert Professional Magazine and in the finals of the International Chef Congress Pastry Competition. In 2018 he was Best pastry chef in the world according to the Best Chef Awards... And so on. 

His name is Antonio Bachour, a predestined. Flour, sugar, chocolate but most of all tropical fruits have no secret for him. They are true icons of his pastry-making inspired by the sun of his island. The reason is simple. Antonio was born surrounded by those ingredients, and bakery runs in the family.

Antonio Bachour was born in Puerto Rico in 1975. A few years later, when still a child, he already had his finger in the pie. At first, it was just a game. Then it became an uncontrolled passion. As he grew up, the family pastry-shop became tight. At first he didn’t move too far, and refined his art by testing his skills in the hotels of the island where he was born. But after learning all there was to learn, he left Puerto Rico.

In 2001 he moved to Miami. He started to acquire confidence with Italian pastry-making at Devito South Beach and at Scarpetta, and in New York too. Meanwhile he refined his organising skills and they offered him to take the helm of the entire pastry-making brigade at Trump SoHo, 5 stars in the heart of the Big Apple. To refine his “sense” for chocolate, Bachour travelled across the ocean to Tain l’Hermitage where he studied at the École du Grand Chocolat Valrhona with Philippe Givre. It’s 2011, that same year he’s welcomed at the St Regis Bal Harbour where he stays for 5 years. Then, feeling confident thanks to all this experience, he starts to teach and work as consultant around the world. Including Italy: here, in 2018 he develops moulds for pastry-making.

If you want to taste his cakes, however, you have no other option than to fly to Florida. In Miami, now his home, he’s opened his bakery Bachour at the Citadel, while in Coral Gables (a suburb of Miami), there’s his restaurant & bakery Bachour Coral Gables, delighting his clients. It’s a long trip but it’s worth it. As an alternative, there are four books full of recipes to try out: Bachour the BakerBachour: recipes for the professional chefChocolate and Simply beautiful.

Has participated in

Identità Golose


by

Mariella Caruso

A journalist from Catania, now in Milan, she was born in 1966. «I travel, meet people and tell stories on Volevofareilgiornalista» and on numerous other publications