NOTEBOOK: Pastries for Restaurants (Spyros Pediaditakis)

The pastry chef of the two-Michelin-starred restaurant Spondi in Athens, named Best Pastry Chef in 2019 by the FNL Awards and Pastry Chef of the Year in 2020 by Gault & Millau Greece, presents his first book, dedicated to restaurant desserts. The book's numerous photographs illustrate the various stages of presentation. Wild strawberries, yogurt, verbena. Honey parfait with almonds and Venezuelan chocolate. Tahitian vanilla, hazelnut, caramelized brioche.

A short chapter is dedicated to "petit fours" (actually mignardises served at the end of a meal): chocolate candies, caramels, and more.

“Notebook” is a personal look at my sweet cookery life during which I developed a passion for plated desserts. I started experimenting with respect and gratitude to the legacy that our forefathers left behind in the culinary arts, with countless working hours, sacrifice, dedication, desire and passion for the art of pastry.

— Spyros Pediaditakis