A 30-year-old man who sells pops up Paris on lemon cube cakes is known as the magician of the baking world

When all desserts are in pursuit of beauty, style, and flashiness, he has become a popular figure in France and even the world with his unique view of desserts.

How did he conquer the stomachs of these picky people with a lemon cube cake, what made him open a dessert shop at the Paris Opera and sell it every time, he, Cedric Grolet, a man in his thirties who conquered the world and was affectionately called "Brother Fruit", what experience made him extraordinary?

Cedric Glore's grandfather owned a large hotel, and he was particularly interested in pastries when he was a child ,13 years old with his grandfather formally studied pastries, at the age of 14 he began his first internship, learning all the way to the competition, winning many awards at a young age.

After 4 years of practice and obtaining the Vocational Technical Certificate (BTM), he went to Paris alone with full enthusiasm. The first stop is "Fauchon", a brand with similar origins, places, trajectories and brand positioning to Hermès, a brand representing French romantic culture, which was already the "Hermès in the cake" in Paris.

After studying here for 5 years, the 25th of them once again decided to embark on the next journey - "Le meurice Paris" (a five-star hotel in Paris). The strict management mechanism and "unkind" colleagues here have made his belief in his heart a qualitative improvement from "making beautiful products" to "the most important thing is to study the taste".

Here, Cedric Glorai began to conceive of a large number of designs, planned in terms of seasons, with a unique appearance that combined various elements with each other. The team then took over and tried different versions according to the design.

He always maintains a new sense of taste — that is, when he is not hungry, he tastes them one by one, and whenever one does not meet the ideal taste, he will ask to redo it. Only when the perfect flavor is found, the final form of the dessert is determined and incorporated into the menu.

Later, he traveled to enrich his pastries, dreaming of traveling the world, sharing his culinary skills, innovating and transforming from the different cultures and tastes of each country to make better pastries.

Pastries are a whole process of dissecting themselves, and Cedric Glorai has written two books on his own views and production process, so that he has the opportunity to spread everything out and take a few steps back to see if there is anything that can be corrected.

In His Fruit March, Cedric Glorai carefully divides citrus fruits, pitted fruits, seeded fruits, tropical fruits, wild fruits, and nuts and shell fruits.

The oranges in the citrus fruits alone are divided into kumquats, clemantin red oranges, limes, yellow lemons, black lemons, Japanese grapefruit, etc., and the ingredients of each fruit, the ripe season, are just right for him, as if in his world, these fruits are not for raw food, but for the gorgeous plate and perfect curtain, they are not just a fruit in the sense, but carry a mission, are given different values.

He collects fruits from all over the world, uses his innate unique insight into pastries, highlights their unique taste and adds his own understanding of taste to make the pastries sweet but not greasy, sour and not vain. Many pastries are not done in a day, and he will prepare the ingredients a day in advance to refrigerate or foam to ensure that the taste and bright appearance coexist.

He welcomed 700,000 followers when he first opened ins, and now has more than 2 million fans, and the desserts that first made him a blogger sought after by ins were some of his products in "Popular Dessert Chef's Minimalist Baking Ideas: Selected Desserts in Famous Stores".

As the preface to the book reads: Cedric Glorai is a simple, sincere man, who shares his experience with everyone generously, works silently and diligently, always knows what he needs, and most importantly, these popular desserts are not even invented by him, he never invents new products, but analyzes, improves, and refines the products that already exist.

The book is also a sign of Cedric Gloria's official entry into another new world – a world of bread and pastries.

All the products are neither conservative nor colorful, and Cedric Gloré minimizes the steps of making, whether bread or pastries, guaranteeing texture, freshness and the best preservation of the original taste, even at home.

All of the recipes in the book come from Opera, cedric Glorais' bakery at Notre Dame Cathedral. This bakery point, which is located next to the Paris Opera, sells products depending on the time of day: 7:00 a.m., sweet pastries for breakfast; pastries at 11:00 p.m., quick-assembled desserts and fruit smoothies for afternoon tea; and 17:00, the last bread oven of the day.

Cedric Gloré would jam the time of each pastry so that it was ready just before the arrival of customers, and of course did not rule out the situation of not being able to eat it late, and there was often a long queue at the entrance of the store.

The Rubik's Cube Cake that made Cedric Gloria famous in the first battle, the independent cake is composed of 27 pieces, which can be rotated or taken out at will to eat, each piece can be made into a different taste. Take the most famous lemon Rubik's Cube cake as an example, the cake is mainly composed of sponge cake body part, sandwich jam part, chocolate bracket part, yellow coating part, golden spray part, although the sparrow is small and complete, it can only be said that there is a certain reason for the popularity of the world!

2000: Start of the study of a certificate of competency in professional skills in pastry making

2006: Became a junior pastry chef in "Fu Song"

2011: Become sous Chef at Morris Hotel

2012: Promoted to Pastry Chef at Morris Hotel

2015: Named Pastry Chef of the Year by Magazine Le Chef

2016: Winner of the Les Relais desserts Pastry Chef of the Year

2016: Pastry Chef of the Year by the Les Toques blanches

Year 2017:

Named Pastry Chef of the Year by the Omnivore

2018: Best Dessert Chef

2019: The new store "Opera" opens to the Paris Opera

Can't say that there is nothing to be said, this open life, just want to say one word: NB!

But fortunately, this young and promising little brother has published two books so far, if you want to do it at home or open a shop to expand the store more, you may wish to learn, just as the so-called book has its own Yan Ruyu There is a golden house in the book, not to mention the hands of high people.

Life does not stop the world because we lie flat, and when others are better than you and study harder than you, for you and me, it is a regression in itself, and I recommend it only with this book.