Renowned for his unwavering passion and pursuit of perfection, Antonio Bachour is considered among the world’s best pastry chefs. He’s earned recognition from the Michelin Guide (Bib Gourmand) and the title of Best Pastry Chef in the World in 2018 and 2022, and among many other awards, he is an acclaimed instructor. His restaurants Bachour and Tablé in Miami serve about 5,000 people every week, and he operates two additional dining establishments in Mérida, Mexico.
Known for its elegant pastries and desserts like macarons, petit gâteau, pain au chocolat, and viennoiserie, his namesake café, Bachour, serves about 500 croissants each weekday, 1,000 on Saturdays and Sundays, and 250 to 500 other pastries daily. Although the pastries take center stage, the menu also features a full range of savory breakfast, lunch, and dinner options.
According to Bachour, the key to his exceptional pastry is the passion he infuses into his work. “The first ingredient is the passion,“ he says. “We are working, cooking, baking with heart. And then the second one is to buy the best ingredients and equipment.“
“I am always looking for perfection in my pastry, in my desserts, and RATIONAL helped me to achieve that. We buy the best equipment; we work with the best companies, like RATIONAL, to have our product become the best in the market.“
