Cacoa Barry Club
Cacao Barry announced that Cédric Barberet, pastry chef and partner at Barberet Bistro and Bakery, has been appointed as the newest member of its international Ambassador Club.
In this new role, Barberet, a celebrated French-born pastry chef, will collaborate with other pastry chefs and chocolatiers to influence the world of pastry through his innovation, artistry and technical expertise.
With this appointment, Barberet becomes one of only 12 Cacao Barry Ambassadors located in the United States. The invitation-only club includes a global membership of more than 100 pastry chefs and chocolatiers from more than 20 countries.
“Our team spent time with Chef Barberet at his new Bakery and Bistro, and it felt like we were on Place de la Madeleine in Paris,” said Alexandra Urbe-Adams, senior brand manager, Region Americas. “We were overwhelmed by the wide selection of French style pastries, viennoiserie and the chic design of the boutique. Every corner was filled with delightful sweet and savory gourmet foods. Chef Cédric Barberet brings deep experience and an authentic interpretation of French pastry, coupled with a provocative approach to flavor combinations. He is a tremendous example of the type of craftsmen who are ushering in a new and progressive ways to experience dessert. We are proud to welcome a chef of his reputation to our Ambassador Club.”
Barberet combines his passion with a sharp eye for detail, creating elaborate cakes and pastries that are based on classic French construction. He believes that the best pâtisserie is achieved by using simple, quality ingredients with the proper balance of traditional and modern techniques
As a new Cacao Barry Ambassador, he will share his chocolate expertise and unique approach to fine French pastry through demonstrations, recipe creation and other collaborative efforts with chefs in the U.S. and globally.
“It is an honor and privilege to join the ranks of so many talented gourmet professionals as a Cacao Barry Ambassador,” said Barberet. “My main motivation and preoccupation is to create pastries that arouse and surprise the taste buds by combing the finest ingredients with precise execution. I believe this is an essential factor if we are to ensure the evolution of our profession.”