Finest Bespoke Patisserie
The sweet of tooth have never had it so good. Pedigreed patisseries are now as prolific as luxury fashion boutiques, having set up shops and outposts all over the world’s favourite cities. From Payard and Ladurée to Lenôtre, there are exquisite macarons, savarins and tart citron to be had around every swanky corner, but none holds the same cache as a pastry customised by Pierre Hermé.
Like the world’s most sought-after fashion designers, Hermé already develops seasonal lines of his famous macarons that command the kind of fervour reserved for the latest Chanel arm candy. Now with his haute-couture service, Hermé-philes have their unique chance to commission a bespoke sugar creation.
The process involves a few meetings with Hermé at his Paris atelier to discuss flavours and textures distilled from a special moment or memory, or a perhaps a particular theme if the confection is to be built around a corporate event. A month later, tasting sessions and more discussions are held to refine the exclusive recipe, which Maison Pierre Hermé keeps on file for future orders.
The entire process could take between three and six months, and costs about €10,000. That amount also buys patrons the lifetime flavour copyright for their unique confection.