Named the World’s Best Pastry Chef in 2016 and “the Picasso of Pastry” by Jeffrey Steingarten in Vogue, Pierre Hermé—who is heir to four generations of Alsatian bakers and pâtissiers—began his career at fourteen under the celebrated Gaston Lênotre. The originality and modernity of his approach to patisserie has revolutionized some of its longest-standing traditions, such as eliminating unnecessary decoration. He continually challenges his own work by exploring new territories of flavor and regularly revising his own recipes. He contributed to Paris Patisseries (Flammarion, 2010) and has published several cookbooks with Dorie Greenspan, including Desserts by Pierre Hermé and Chocolate Desserts by Pierre Hermé.
