Noisette (Hazelnut) - Pavocake Mould by Cédric Grolet - PAVONI Italia

“ Pavoni Italia and I were immediately on the same wavelength and I am happy to present our project to the world, the result of a great team effort. Pavoni has been able to transform my ideas, my sketches, to create unique products that will allow pastry chefs around the world to achieve simply perfect results” .

“Each silicone mold has been designed with small variations , small details that will give the finished product an artisanal appeal and real added value. There are three types of molds - a cake mold, a mold for individual portions and a mold for decorating mini tartlets - focused on my signature creations: lemon, hazelnut and chestnut. I am really proud to present our new line: Cédric Grolet for Pavoni Italia."

• Cédric Grolet , Pastry Chef, born in 1985 in Firminy, pastry chef since the age of thirteen, arrived in Paris in 2006 to work first at Fauchon and then, in 2011, at the luxury hotel Le Meurice , under the direction of Alain Ducasse. He immediately began to amaze the world with his ideas and original touch, his perfectionism and almost obsessive attention to detail, quickly moving from Sous Chef to Pastry Chef. His rapid rise in the world of pastry is the result of his extraordinary technical ability combined with an incredible sense of aesthetics.
• Chef Grolet very quickly achieved his goals and success, and became a young global star and a key figure in modern pastry. After being named in 2015 Best Pastry Chef of the Year by Le Chef magazine, he received in 2016 the Relais Desserts award as Best Pastry Chef.
• In 2017 in New York, he was awarded the Best Pastry Chef prize by Les Grandes Tables du Monde and in June 2018, he won the title of "Best Pastry Chef in the World 2018" at the ceremony of the 50 best restaurants in the world in 2018.
• In 2017, he published his first book by Alain Ducasse Edition "FRUITS", a title that represents him well: fruit is the trademark of his haute couture pastry, its consistency,his tastes and colors are always respected and well studied to create products that touch hyperrealism. In March 2018, he opened the first pastry shop in his name, a stone's throw from the Meurice, an ambitious goal and the beginning of a project that will involve many openings in Europe and around the world.