Captain Confectioneries

To introduce various kind of confectioneries, candies, sweets and pastries.

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Jerome de Oliveira always wanted to be a patissier since the age of 4.

Coming from Lyon he was apprenticed there; wishing to progress close to his idol Christopher Michalak, he was integrated into his team at Plaza Athenee.

From competition to competition Jerome realised his dream in 2009 becoming the youngest World Patisserie Champion at just 23 years of age.

After 5 years at Plaza Athenee he left his job as sous chef in February 2011 to face a new challenge in Cannes when he opened his first ‘salon de gourmandises’ poetically baptised ‘Intuitions by J,’ expression of his nobility.

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Founded The Chocolate Line in 1992 (Bruges) and opened a new shop in Antwerp in March 2010

1 of the 3 chocolate shops in the Michelin Guide

Spencer Tunick

5 professional customers:  - Oud Sluis - Hof van Cleve - Pure C - Hertog Jan - De Jonkman

Created the Chocolate Shooter for a birthday party of the Rolling Stones

Won the price of 'Best Chocolate book of the world' (Gourmand Cookbook Awards) with 'Cocoa, the roots of chocolate' in 2009

Created some chocolates together with the famous milliner Stephen Jones

Created a chocolate dress for Miss Belgium for the opening of the chocolate festival ‘Choco-Laté’ together with Nicky Vankets

Njam! Chef (television)

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Carl Marletti. In patisserie, precision, taste and presentation are key, and Carl Marletti is past master at creating beautiful delicacies for greedy aesthetes. He made his mark at the Grand Hôtel Intercontinental, then opened his own boutique at the end of 2007. His creations (around €5 a piece) are exquisite and brightly coloured, often classic pastries lifted by floral notes – like the ‘Lily Valley’, a violet-scented St. Honoré cake – in honour of his partner, a florist.

His lemon tart, was named the best in Paris in 2010 and is worth a visit in itself, as are his speciality vanilla millefeuilles. You can also order big cakes (Paris-Brest for four €22, Marie-Antoinette for 10 €65), including the signature dessert, the Marletti (dacquoise biscuit with coconut, vanilla cream and red fruits).

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Des Gâteaux et du Pain, by Claire Damon, apprentice of Pierre Herme. Famous by its croissant and cakes.

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Emmanuel Ryon - Winner of the World Pastry Cup in 1999, One of the member of Champion French Team. Now works in Michelin Three Stars Restaurant - Anne Sophie Pic.

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A Tes Souhaits by Chef Hideki Kawamura. Winner of Best Sweets 2013 Tokyo. 

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Royce' Confect Co., Ltd. (株式会社ロイズコンフェクト?), also known as E-Royce', is a Japanese chocolate manufacturing company. The company's central offices are located in Sapporo.Royce' was first established in July 1983, with a total capital of ¥10.0 million. Royce's first head office building was located in Hokkaidō, about 500 miles north of Tokyo. By November of that year, Royce' began to produce their first chocolates.

The first Royce' shop was established in May 1993. It was named the "Higashi Naebo Main Shop". This shop, like others to come, would sell Royce' chocolates, as well as company and area-related souvenirs. Royce' cookieproduction also began in 1993.

1994 and 1995 saw major store expansion for Royce' in Japan. Outlets were established in Hiragishi, Asabu andKotoni.

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Jacques Génin ( ) is a French chef, cookery book writer, and well-known chocolate and caramel maker in Paris.[1]

He supplies chocolates, caramels and petits fours to more than 200 top French hotels and restaurants, including the Hôtel de Crillon, the Plaza Athénée and Le Meurice.[2] His chocolate factory has been described by the New York Times as "a holy site for connoisseurs,"[3] and in 2008, he opened a shop selling to the public in the Marais neighbourhood of Paris.[4][5]

Genin is not a qualified maître chocolatier under the French system, but is self-taught, and has described himself as a rebel. He began his career in food in a slaughterhouse, opened his first restaurant when he was 28, and at age 33 worked as head pâtissier at the global chocolate company La Maison du Chocolat.[6] In 2010, he was named one of the top French chocolatiers by the Club des Croqueurs de Chocolat

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Mori Yoshida

Add: 65 avenue de Breteuil 75007 Paris Tel: [phone] Hours: [Tue-Sun] 10am~7:15pm Website: moriyoshida.fr Price: €3.40~5.80/patisserie Tasted on: May 2013

I’ve always loved clean, minimalistic shop designs, and Mori Yoshida was exactly that. Opened just one week ago by Japanese pastry chef Morihide Yoshida, who has honed his skills in both Japan (Park Hyatt Tokyo and his own patisserie) and France (La Pâtisserie des Rêves and Jacques Genin), the shop has an exceedingly purest design. The attention, naturally, is drawn to the beautiful pastries on display.

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The late Gaston Lenôtre was the Godfather of French patisserie and started a big cookery school. His innovative style and his desire to share his passion made him a respected chef in France and abroad and, after his death in 2009, there are still a number of his shops to be found all over Paris. If you want to buy some good-quality cakes the selection isn’t as extreme as some of the others, in terms of decoration, but the quality is excellent. He has left a wonderful legacy.

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La Patisserie des Réves, 93 rue du Bac & 111 rue de Longchamp This is the most innovative patisserie in Paris. It’s a totally different patisserie concept to what’s come before it. The cakes are beautiful and avant-garde, so even if you buy something traditional, like an éclair, the shape and topping will be different. It’s not an éclair as you know it – it’s special. Many Parisian patisseries have huge displays of cakes but in La Patisserie des Réves there’s just one table on show, with a small selection of maybe six to eight individual cakes placed on it. They’re all stored under glass domes that are lifted by pulleys and a staff member is positioned by the table so they can tell you about the cakes you’re looking at. If you want a closer look they can lift up the domes by using the pulleys and the effect is dramatic and extravagant and theatrical. Once you choose a cake you’re given a receipt and you go to a counter in the back of the shop. There’s a shutter door there and your cake is delivered from the kitchen – they keep just one cake in the display area and the others are stored in a special freezer so they’re as fresh as can be. It's quite cool.

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Sadaharu Aoki

Chef patissier of Patisserie Sadaharu Aoki in Paris. Born on July 1, 1968 in Tokyo.   Graduated from Machida cooking School Worked at patisserie Chandon, in Tokyo  

1991: Arrived in France. Worked at Jean Millet's and Couderc's restaurants in Paris, and at Girardet's in Switzerland.1998: Opened his first atelier in the 7th arrondissement of Paris.1999: Moved his atelier to the 13th arrondissement, making pastries for tea rooms, restaurants, hotels and receptions. Started delivering his pastries to mode creators during Paris Collection such as Kenzo, Yohji Yamamoto, Chanel, Ungaro and Christian Dior.  Became responsible the French office of the Federation of Japan Confectionery Associations. Also became consultant for major food companies.2001: Opened his first boutique in the 6th arrondissement on December.2003: Opened his second boutique in the 5th arrondissement and integrated the atelier and office.2004: Opened his corner at Galeries Lafayette Gourmet.2005: Requested by All Nippon Airways (ANA) to serve the dessert for its business class flights departing from Paris. Opened his first boutique in Marunouchi, Tokyo in March.2006: Opened his second boutique in Tokyo, at Isetan department store.

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RUBÉN RUBÉN ÁLVAREZ IBÁÑEZÁLVAREZ IBÁÑEZ

RUBÉN ÁLVAREZ IBÁÑEZ

RUBÉN ÁLVAREZ IBÁÑEZ

RUBÉN ÁLVAREZ IBÁÑEZ

Ruben Alvarez, This unconventional professional brings a personal touch to his work with clear influences from other disciplines such as architecture, art, industrial design, graphic design and video creation, etc. Graduate of the Higher School of Catering and Tourism of Madrid. Having trained for some years in the country's most prestigious pastry establishments and restaurants, he began a new chapter in 2003 with the Chocovic CHOCOLATE ACADEMY™ centro de formación, enabling him to discover the exciting world of chocolate.

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Pâtisserie Hidemi Sugino. If you are familiar with French pastry, Hidemi Sugino is a name that hardly needs introduction. And I would dare say that you do not know French pastry until you know Hidemi Sugino. Trained and apprenticed at Patisserie Peltier (now defunct) in France and most noted for winning the prestigious Coupe de Monde de la Pâtisserie back in 1991, he quickly became the spotlight upon returning to Japan, first opening an atelier and patisserie in Kobe before starting his own dessert boutique in Tokyo. Since then Hidemi Sugino created a wave of sensation within the Japanese gastronomic scene, attaining popularity like few had before him, with a strong and loyal following of fans and dessert aficionados both locally and abroad.

Everyday, a good selection of petite gateaus and sliced entremets would be available, fresh out of the kitchen located just above the shop. We counted 23 different cakes! These creations are divided into 2 groups. On the left of the display runs a limited number of 6-7 items which can only be sampled and enjoyed within the shop.  Hidemi Sugino is most known for his artistry in the making of mousse cakes. The delicate textures in the mousse he is able to achieve owes much to the use of premium ingredients as well as very limited use of gelatine as a gelling agent. Because of this, many of these creations are very “fragile” and temperature sensitive, difficult to hold together and maintain their pristine state once out of the chiller display for long and thus must be consumed quickly. In order to preserve and uphold the integrity and quality of his creations, and also to ensure that his diners could be able to fully appreciate the true mastery of these pieces, takeaways for these 6-7 items are strictly prohibited.

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Henri Wittamer founded the company in 1910, when he set up his bakery at the Place du Grand Sablon in Brussels, where it remains to this day.  Wittamer is still a family business, with the manufacturing floor behind the shop.  In 1986 the maître chocolatier, Henri Paul, became a member of the Relais Desserts, an association of dessert makers so elite that there are only five members in all of Belgium. The chocolaterie had a plate full of a variety of full-size filled chocolates as tasters on the counter.  This is a generosity I have rarely encountered with chocolatiers, whose individual chocolates retail from between one to two euros a piece.  Since I was there in January, I'm curious if they continue this throughout the height of the tourist season, which could be an expensive enterprise. They have a unique technique with ganaches: after cutting their ganache (a semi-soft mixture of chocolate and cream) into squares they dust them with a thin layer of fine sugar crystals, which creates a third layer (ganache, sugar, then enrobage) adding some extra sweetness and crunch. The flavours and textures are finely geared to pitch perfection.  The ganaches, crême fraiches and truffe du jour are all world-class.  My only criticisms are that the truffles (round molded chocolates) were good but not outstanding.  I also bit into a Madagascar pepper infused ganache that came disguised as Earl Grey - which could come as an unpleasant surprise to a person of less adventurous taste.  Despite these small foibles, the excellent quality and balanced flavours of Wittamer's chocolates have made them into one of my favourite chocolatiers in the world.

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François was acknowledged in 1998 for his outstanding achievements by being awarded “Pastry Chef of the Year” by the Bon Appétit Food & Entertainment Awards and again in 2001 by the International Pastry Competition Committee-Beaver Creek. In July of 2004, The French Government honored François with the prestigious Ordre du Mérite Agricole, Medal of Honor by the French Government. And in 2005, he received Wine Spectator’s Award of Excellence for having one of the most outstanding wine lists of any restaurant on the globe as well as being selected in 2006 as a member of Relais Desserts International a professional association of the 85 Best Pastry Chefs in the World. François was also honored in 2010 with the Dom Pérignon Award Of Excellence, which recognizes outstanding leadership, character, and work ethic in the hospitality industry.    Branches of Payard, the bistro, opened at Caesars Palace in Las Vegas, Japan and Korea. In November 2009, he opened the François Chocolate Bar. Described as “a chocolate jewelry shop,” the highly praised establishment offers an exquisite experience in tasting fine chocolates.    In September 2010, François opened FPB, a casual bakery on West Houston Street in downtown New York City, where guests can enjoy a variety of sweet and savory selections in an inviting, casual setting. FPB is the first of several collaborative projects from François and restaurateur Marlon Abela of Marlon Abela Restaurant Corporation (MARC), whose portfolio also includes the A Voce restaurants in New York City , as well as other restaurants in the U.S. and London. A second location of FPB opened in Battery Park City in October 2012 and a third location opened in spring of 2012 at 3 Columbus Circle (58th Street).

  Finally, François opened his flagship store on New York's Upper East Side at 1293 3rd Avenue (at 74th street). It is a Patisserie, Bar and a  Salón de Thé, bringing back some of  the great delights from the original Payard. 

   We welcome you to discover and delight in François’ favorite confections reminiscent of his grandfather’s days.

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Eric Kayser, the 4th generation baker, created his authentic concept and techniques in 1996, offering artisan bread originating from France, while linking tradition and modernity with no concession on freshness or taste.

Eric Kayser has launched an extensive product offering with more than 300 breads, baked goods and pastries, grocery products and a range of savoury or sweet treats. He has created a high-end yet affordable brand with modern, urban store design.

There are today more than 100 bakeries in France and around the world,  with 32 stores in France,  and a successful roll-out in many different cultures including Japan, Korea, Taiwan, Singapore, USA, Russia, Ukraine, UAE, Portugal, Morocco, Senegal, Lebanon… while carefully adapting the concept to local preferences.