Instagram is the best and worst thing to happen to desserts, says world-famous pastry chef Antonio Bachour

Renowned pastry chef Antonio Bachour, who is currently in Singapore for an afternoon tea collaboration with The Fullerton Hotel, has shared his thoughts on Instagram's impact on desserts. The Fullerton Hotel is hosting Bachour's famous afternoon tea, featuring his signature creations like the Berry Shortcake, Rocher, and Exotic Pressed Sable.

The chef, who has 1.7 million Instagram followers, believes that the platform has been both beneficial and sometimes detrimental to the pastry industry. On one hand, Instagram has provided a global stage for pastry chefs to showcase their work, while on the other hand, it has led to some chefs focusing solely on the aesthetic appeal of their desserts, at the expense of flavor, texture, and freshness.

Bachour predicts that the next visual trend in pastries will be a more natural, pared-back aesthetic, with a focus on fewer decorations, cleaner shapes, and better ingredients. He hopes that the next generation of pastry chefs will incorporate their own cultural backgrounds, memories, and ingredients into their work, creating a more personalized and diverse culinary landscape.