Alexis Borychowski’s essential bakery, Le Temps et le Pain (Paris 14th arrondissement) innovates by inviting pastry chefs in residence for ephemeral creations. The first collaboration is significant since it is about Ophélie Barès.
This 30-something has a solid CV. She worked in palaces for ten years (Ritz, Shangri-La, Cheval Blanc) before becoming known to the general public in 2014 by participating in the program “Who will be the next great pastry chef” and by winning the final. Shortly after, she was elected pastry chef of the year by the magazine “Le Chef”.
She then became executive director of Christophe Michalak before standing on her own feet by setting up as a consultant. Today she embodies this new generation of pastry chefs who work for themselves and who breathe fresh air into the profession.
His creations are characterized by their finesse: just the right amount of sugar and no more than three combinations of flavors to avoid saturation of the taste buds. For his collaboration with Time and Bread, Ophélie Barès has designed five high-level pastries, simple in appearance and very tasty. All with a lot of lightness.
© Guillaume Czerw
We will remember the chocolate tart with green cardamom or the cheesecake with pear confit and Sansho berries (from € 6.20)
Ophélie Barès and Time and Pain, 7, rue Mouton Duvernet, Paris 14th