The Argentine gastronomy shines with its own light in the world, and if there is something that stands out in this brilliant constellation culinaryis the cake shop. It is more than simple recipes, there are delicacies that are true artworks that reflect the very essence of this scene.
Constantly evolving, the national pastry reinvents itself with boldness, introducing new flavors and techniques that captivate palates More demanding. From timeless classics up avant-garde creations, each preparation is a sensory experience that transcends mere gastronomic pleasure.
Thus, the moment of dessert, that moment of delight that crowns any meal, takes on a sublime dimension in the hands of the Argentine pastry masters.
Fabio Mandia is a chef and pastry chef who displays his creativity in Roma Pane & Dolci, one of the century-old bakeries and pastry shops in the City of Buenos Aires, which has consolidated its flavors since 1921. “We are based on traditional Argentine pastry with contemporary influence of French pastry. From a classic balcarce to macaron cakes. We are interested in adding seasonal fruits, creating products that align with the natural cycle,” Mandia told Infobae.
Without a doubt, tradition has not stopped the innovation that this master pastry chef proposes. Recently, Mandia has introduced new temptations into the repertoire, which he named “Cookies fatto con amore.”
With his sights set on offering fresh and surprising flavor combinations in a format ready to enjoy and share—what he calls “ready to eat”—, these recipes represent a bold step forward for pastry tradition. The selection proposed by the master pastry chef includes three proposals:
- The raspberry and pistachio cookie, that fuses refined flavors with a touch of exoticism
- The classic brownie cookiewhich will delight traditional lovers with the chocolate flavor
- The Moroccan cookie for those seeking a return to nostalgia
“The concept of Ready to eat it’s about being easy to share. The idea of being able to try a pastry product that is easy to eat with friends. The cookie proposal was thought as a team. Camila Ramos, pastry chef in Rome, wanted us to launch a cookie proposal. I thought it was a good idea, since there is a trend in making cookies and adding toppings. We started testing some traditional cookie recipes we had, we replace and combine other ingredients and so we were developing our own recipes. We did a lot of evidence to be able to get to what we wanted,” Mandia revealed.
For this master of sweet flavor, “Argentine pastry is essentially dulce de leche and chocolate, which are very typical of our palate and almost everything is accompanied with these ingredients. But beyond this, which characterizes us, the scene has been changing and improving. There are the classics like balcarce cake, leguisamo, chaja, pasta frola, but also today we have macarons of dulce de leche; either Pavlova with dulce de leche and Chantilly cream”.
Along these lines, Mandia reflected: “Pastry has been mutating and growing more and more, not only in our country but worldwide. Although in many places the classic and traditional essence is maintained, we also have modern pastry: with the help of new technologies Techniques are implemented to achieve products that stand out, that stand out for their aesthetics, flavors and textures. The part chemistry plays a very important role, since one learns that ingredients change their appearance and often their state when they come into contact with others. By having all this knowledge, we can combine and create new flavors. Pastry chefs are artists and each one has its magic”.
Another place where pastry fans have a reserved space is Flowers, that fuses the traditional Buenos Aires essence with a contemporary vision of cuisine. With less than three years of existence, this culinary corner has managed to captivate palates with a sweet proposal led by the chef and master pastry chef Chula Gálvez. She constantly pays tribute to the simplicity and excellence of the raw material.
From dawn, Las Flores opens its doors to welcome its guests with a breakfast that transcends convention. The tempting aroma of the meticulously selected specialty coffee is intertwined with the temptation of the creations of Gálvez, who has made the gluten free pastry its distinctive signature, which reaches its maximum splendor by combining the delicacy of the comestible flowers with the purity of gluten-free ingredients.
“The pastry forms a great pillar in the identity along with the bakery. It was a great challenge to formulate and create recipes without using gluten, which led us to make more than 10 different flours that are suitable. After two years, we are proud of the recipes that we achieved thanks to the research and development during this time, such as the puff pastry or brioche dough. From a conceptual point of view, the Las Flores pastry shop has a lot of Argentine influence. We define it as classic with a twist, either because of its aesthetics, with the use of edible flowers or because of some twist in the flavor,” Gálvez told Infobae.
“Of course,” the chef continued, “we don’t stop having alfajores, millefeuille, phosphoritos, sacher cake, a birthday cake, friar balls, cheesecake, rolls, etc. Besides, we investigate the flavors and products from all over our country, such as the use of guava candy, cayote, carob, peanuts, corn, cassava, burrito and lemon verbena, among others.”
According to Gálvez, “Argentine pastry had its growth boom in the pandemic”: “Today we are a new breed of pastry chefs who seek to take the traditions of typical Argentine pastry and reformulate it to find new flavors. People began to take risks and consume other types of ingredients, leaving only chocolate, dulce de leche and pastafrola to try something with pistachioswith citruswith season fruits. Thus, there are good croissants, fat bills or sourdough breads. The number of pastry shops and pastry chefs that have emerged makes me very happy because it shows that the creativity and Argentine quality “she is still alive,” he considered.
For its part, Alberto Alegre, a master pastry chef who contributed his creativity to various gastronomic projects and was once on the podium of the Argentine Championship of Pastry Masters, Today she heads Francesca Chocolates. Alegre, who also defines himself as chocolatier, He has a special relationship with this ingredient that is reflected in each of his recipes.
“Chocolate plays a fundamental role in pastry making, as it allows us to create high-quality icings that are combined with different desserts. For example, we are now developing a drink similar to submarine, using passion fruit truffles to add to milk. A process like this allows you to take the truffles and make varieties such as passion fruit milk, red fruit milk or milk with 50% hazelnut praline. Is about implement everything that is chocolate making with good raw materials in what is pastry”, stated Alegre in dialogue with Infobae.
And he added: “Argentine pastry continues to be recognized for its excellence worldwide. Our traditional products, such as alfajores, invoices and croissants, are unique and difficult to replicate. Just as we admire European pastries, we are also the object of admiration in other places. Argentine pastry stands out for its distinctive products, which can be imitated but not equaled or surpassed.
“Regarding the evolution of pastry over time and its relationship with new generations, a significant change is observed. Previously, knowledge was transmitted more closely between teachers and apprentices, but with the advancement of technology and social networks, new possibilities have opened up. Now, croissants or cinnamon rolls are very popular, but we must not forget the classic and good that we have in Argentina”, considered Alegre.
