Instagram is the best and worst thing to happen to desserts, says world-famous pastry chef Antonio Bachour
In town for his afternoon tea collaboration with The Fullerton Hotel Singapore, pastry chef Antonio Bachour discusses Instagram's impact on desserts, predicts the next visual trend, and shares his hopes for the next generation.
Pastry chef Antonio Bachour, currently in Singapore for his afternoon tea collaboration with The Fullerton Hotel, has shared his thoughts on Instagram's impact on desserts. The Fullerton Hotel is hosting Bachour's signature creations, such as the Berry Shortcake, Exotic Pressed Sable, and his Rocher, alongside petit gateaux and savoury items.
Bachour, a world-renowned pastry chef with over 1.7 million Instagram followers, believes that Instagram has been both the best and worst thing for desserts. While it has provided pastry chefs worldwide with unprecedented exposure, he warns against prioritising aesthetics over flavour and freshness. He hopes that the next generation of pastry chefs will use local ingredients and reflect their cultural backgrounds in their work.
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