What not so long ago would have been considered a program for older people today is also a passion among the youngest. Go to drink the tea or enjoying a snack in company has become a perfect plan for many gourmet consumers. At the same time, different pastry shops have begun to emerge in the city and surroundings to make it clear that this art is by no means minor. With High quality ingredients and careful preparation, its premises are flooded and its preparations are replicated in networks ad infinitum. Yeah the pastry shops They came first and customers later or whether snack time has been reinvigorated as a more accessible luxury than going out for lunch or dinner, it’s hard to say. For now, the industry shines brighter than ever and it is worth letting yourself be tempted by its exquisite creations.
High kitchen
If there are experts in the art of pastry, they are undoubtedly the french. For this reason, one of the strongest influences is that of this kitchen. It can be seen, for example, in the delicacies that are prepared in Duhau Patisserie, in charge of pastry chef Paula Maroni. The sweet shop at the Palacio Duhau Park Hyatt Buenos Aires updates its catalog every season to keep up with the flavors of the season, but there is always macarons, its star product. The intention here is to respect the original recipe by giving it an Argentine twist, and that is why there are malbec, quince and coconut and dulce de leche, among others. The pure chocolate bonbons and truffles, the petits gateaux, the cookies and the handmade alfajores are also very popular.
All the products can be purchased at the hotel premises or in the online store, although they also usually organize pop-ups in the “porte cochère” (the garage) of the palace, at the entrance to Avenida Alvear, often with guest pastry chefs, and They deploy a special counter. “The dates of these events are announced on @duhaupatisserie’s Instagram,” they say from the hotel.
From the same school and precisely former executive chef of the Duhau Park Hyatt Palace, the pastry shop of Damian Betular it was one of the most anticipated openings of 2022. Betular Patisserie It opened in August at the corner of Mercedes and Asunción, in the heart of the Devoto gastronomic hub. And the aesthetic care of the place is undoubtedly at the height of the detail in the preparations, which are almost jewels. Some wonders? The “fraisier”, a French classic with “sáblee” dough, pistachio frangipane cream, strawberry jam, vanilla cream and a slab of white chocolate and pistachios; the lemon petit gateau; or the “banoffee”, one of the most acclaimed, with cocoa “sablee”, dulce de leche center and flan, caramelized banana purée, mascarpone cheese frosting and macaron top. There are also breads and sandwiches and a selection of chocolates. With space to sit down, however the focus is on the take away, and at the same height is the packaging, exquisite as what it carries.
Also with French imprint, Togni’s Cafe It is another recent opening with great attendance. Created by chef Máximo Togni following the line of his experiences in New York, Paris and Washington, it is a small place but with enormous culinary talent, where croissants, pain au chocolat, cookies, cannelés, cinnamon rolls, are baked in full view. financiers, sourdough breads and even an incredible (and very unique in the city) XL pretzel. Another great creation are the Petit Mínimo Cookies, which recreate the classic French cookie with Belgian chocolate and their own designs.
other influences
But not only the French know how to enjoy good pastry. The Italian influence is also noticeable in our streets. This is how it proves Martinelli, which was born from the idea of having a good tano-style cafeteria, capable of covering everything from breakfast to dessert after dinner. And for this reason, at the beginning it added the concept “Obrador” to its name, which today became “Caffé”, given its growth and consecration. “Many cafeterias only have cannoli and sfogliatella, we add and make other typical Italian preparations such as cannoncini, cornetti, zeppole and more,” says Carlo Contini, one of the partners and creators. Also, they make real gelato. “We also sell a lot of our line of affogati, coffee with a scoop of ice cream and whipped cream. It can be with sambayon, pistachio, Nutella or the classic vanilla ice cream”, Contini tempts.
In Martinez, meanwhile, Slabcake Bakery It opened in 2022 as a corollary to the 25-year pastry profession of its creator, Moira Sigal. “The idea was to bring happiness back to people. Because there’s nothing like eating a slice of incredibly rich cake to be happy, right? ”, She reasons. And since life is best in balance, she decided to create gourmet options in just the right amount. For this reason, whole cakes are not bought here, but portions in frozen boxes, so that nothing is wasted and everything is consumed with the same flavor and pleasure. The slogan describes it well, “thinny cakes to go” (skinny cakes to go).
“At Slabcake we zest hundreds of lemons for the lemon pie, we use red berries from Patagonia, Chimbote dulce de leche, Callebaut Belgian chocolate and Valrohna French chocolate. And we do not use additives, preservatives or artificial essences”, Sigal is proud. In this line, the star product is the “bouchon”, especially in the Valentín version, a Belgian milk chocolate bar cake, semi-sweet, dulce de leche, covered in French raspberry chocolate, cocoa nibs and a touch of salt .
Finally, a cool pastry shop with a highly personal imprint has been sweeping the public and sales since 2021. It is about Oli Cafe. It is the creation of Olivia Saal, known on social networks as @lachica.pajaro, who was born into a family of gastronomicians and runs a business that combines her Israeli and French roots with neatness and avant-garde. Among its must-sees, the croissants stand out, which many classify as the best in the city. Laminates and puff pastry are other jewels in her always tempting showcase, although here it is also possible to spend the whole day and eat from all kinds of dishes to a complete brunch.
Going out for tea and tasting preparations that bring the art of pastry to its climax. The new possible luxury for modern consumers, who are increasingly awake, knowledgeable and eager for gourmet novelties.
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