Ambassador Club adds New Member Cacao Barry® USA Appoints Lancaster-based executive pastry chef, Cédric Barberet, to Ambassador Club
- Executive Pastry Chef and owner of Barberet Bistro and Bakery recognized for his expertise in fine French pastry and commitment to chocolate artistry
- Barberet will support chocolate craftsmen through demonstrations, recipe creation and collaborative efforts designed to advance the industry
Cacao Barry® – the premium French brand of chocolate and cocoa products for gourmet professionals – today announced that Cédric Barberet, pastry chef and partner at Barberet Bistro and Bakery, has been appointed as the newest member of its international Ambassador Club.
In this new role, Barberet, a celebrated French-born pastry chef, will collaborate with other pastry chefs and chocolatiers to influence the world of pastry through his innovation, artistry and technical expertise.
With this appointment, Barberet becomes one of only 12 Cacao Barry Ambassadors located in the United States. The invitation-only Club includes a global membership of more than 100 pastry chefs and chocolatiers from more than 20 countries.
“Our team spent time with Chef Barberet at his new Bakery and Bistro, and it felt like we were on Place de la Madeleine in Paris,” said Alexandra Urbe-Adams, Senior Brand Manager, Region Americas. “We were overwhelmed by the wide selection of French style pastries, viennoiserie and the chic design of the boutique. Every corner was filled with delightful sweet and savory gourmet foods. Chef Cédric Barberet brings deep experience and an authentic interpretation of French pastry, coupled with a provocative approach to flavor combinations. He is a tremendous example of the type of craftsmen who are ushering in a new and progressive ways to experience dessert. We are proud to welcome a chef of his reputation to our Ambassador Club.”
Chef Barberet combines his passion with a sharp eye for detail, creating elaborate cakes and pastries that are based on classic French construction. He believes that the best pâtisserie is achieved by using simple, quality ingredients with the proper balance of traditional and modern techniques As a new Cacao Barry Ambassador, he will share his chocolate expertise and unique approach to fine French pastry through demonstrations, recipe creation and other collaborative efforts with chefs in the U.S. and globally.
“It is an honor and privilege to join the ranks of so many talented gourmet professionals as a Cacao Barry Ambassador,” said Chef Cedric Barberet. “My main motivation and preoccupation is to create pastries that arouse and surprise the taste buds by combing the finest ingredients with precise execution. I believe this is an essential factor if we are to ensure the evolution of our profession.” said Chef Barberet.
Chef Barberet began his career at the age of 16 working in his parents’ bakery in Villefranche near Lyon, France. It was here where he uncovered his passion for dessert creation and began to hone his technical skills. In 1995, he moved to the United States to pursue his career aspirations serving as a pastry chef at several luxury hotel and resorts including M Resort Spa Casino in Las Vegas where he worked under Executive Pastry Chef and Meilleur Ouvrier de France, Jean Claude Canestrier.
In 2002, Chef Barberet became the Executive Pastry Chef at the Mar-A-Lago Club, the prestigious, membership-only club in Palm Beach, Fla. owned by Donald Trump. During his tenure at the Mar-A-Lago, Barberet spent two months creating Mr. Trump’s five-foot tall, 200-pound, seven-tier Grand Marnier chiffon wedding cake with nearly 3,000 white icing roses.
In September 2009, he moved to Philadelphia to become Executive Pastry Chef at Le Bec Fin. Over the next few years, he became increasingly recognized as a leader within the world of pastry, and was awarded membership to Académie Culinaire de France in 2011. He joined the Stephen Starr Restaurant Group in 2012 as Executive Pastry Chef at Buddakan, where he remained until March 2015.
In June 2015, Chef Barberet along with his wife and business partner, Estelle, opened Barberet Bistro and Bakery in Lancaster, Pa. The upscale bakery offers a beautiful and impressive selection of cakes, petits gâteaux, tarts, macarons, truffles and wedding cakes. The bistro offers a casual and affordable French dining experience, including lunch and dinner served Tuesday through Saturday, and brunch service on Sunday. The bakery/bistro concept pays tribute to Barberet’s rich French heritage.
In addition to Chef Barberet, the Cacao Barry® USA Ambassador team includes:
- Simon Brégardis – Executive Pastry Chef at Fontainebleau Miami Beach, Miami
- Melissa Coppel – Chocolatier, Owner of Sucre LLC Consulting, Las Vegas, NV
- Dimitri Fayard – Executive Pastry Chef at The Peninsula, Chicago
- Lauren Haas – Dpt. Chair, Pastry Chef Instructor at Johnson & Wales, Providence, RI
- Franck Iglesias – Executive Pastry Chef at Foxwoods Resort Casino, Mashantucket, CT
- Chef Jacquy Pfeiffer and Chef Sébastien Canonne – Co-founders of The French Pastry School, Chicago
- Rocco Lugrine – Pastry Chef Instructor at the Art Institute of Philadelphia
- Frédéric Monti – Corporate Pastry Chef at PreGel America, Concord, NC
- Gabriele Riva – Consultant, NYC, NY
- Amanda Rockman – Executive Pastry Chef at South Congress Hotel, Austin, TX
About Cacao Barry® (www.cacao-barry.com):
By constantly inventing and reinventing Pastry and Gastronomy, France gave its name and mark to this art. It is a tradition envied by the whole world. It is all about creativity, innovation, and above all passion. Since its creation in 1842, Cacao Barry® has been entirely committed to this heritage. Today Cacao Barry® provides the most complete palette of products, to all passionate chocolate craftsmen around the world: chocolate and couvertures, pralinés, origins and exclusive plantations, decorations and moulds, inspiring them and opening doors to new creative experiences. Besides, Cacao Barry® offers the widest international community of chocolate professionals, Ambassadors’ Club and Chocolate Academies to support craftsmen and chefs on their quest for perfection. Cacao Barry® is a global Gourmet brand of the Barry Callebaut group, the world’s leading manufacturer of high-quality chocolate and cacao.
About Barry Callebaut Group (www.barry-callebaut.com):
With annual sales of about CHF 6.2 billion (EUR 5.6 billion / USD 6.6 billion) in fiscal year 2014/15, the Zurich-based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The Group runs more than 50 production facilities worldwide and employs a diverse and dedicated global workforce of more than 9,000 people.
The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The two global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®.The Barry Callebaut Group is committed to sustainable cocoa production to help ensure future supplies of cocoa and improve farmer livelihoods. It supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate future.
