Pastry chef

The profession of a pastry chef combines great technical mastery with creativity. Pastry chefs devise and produce a wide range of sweets, cakes and viennoiseries. If they are trained as chocolatiers, they can also create and prepare gourmet chocolates and sugar sculptures.

To ensure the success of their establishment, a pastry chef must perfect both the taste and the visual appeal of their products. They must first master the classics of the pastry art, before putting forward their own delicious creations.

Not only must they pay close attention to their customers’ desires but they must also keep an eye out for seasonal trends in colours, flavours, shapes, etc. The success of their businesses also depends on their skills in management and pedagogy. Indeed, a pastry chef is usually at the helm of a brigade to which they must transmit both their knowledge and their standards.

A pastry chef may be the owner of a pastry shop or work in a restaurant, hotel, tea room, for a caterer or in the food industry. The most prestigious chefs can play an important role in helping the restaurants they work for to become starred.


A pastry chef manages a brigade consisting of other pastry chefs. The pastry chef devises recipes for desserts and other sweets, and then passes them onto the team.


Attention to detail, creativity, dexterity, organisational skills, creativity, compliance with procedures/regulations, management skills.


Bachelor's degree in Pastry & Business (3 years)
Vocational retraining/CAP in Pastry (6 months)


The monthly base salary for pastry chef positions usually starts at €2,000 after tax. The base salary may increase depending on the prestige of the institution for which they work (starred restaurant, luxury hotel, etc.)