Coral Gables Chosen for Bachour's New Bakery, Café, Academy
Antonio Bachour’s dazzling pastry creations are gawked at across the globe – just ask his 450,000+ Instagram followers – leading him to teaching gigs to diverse places like Jakarta, Panama, the Philippines and India. “This year I received more than 500 requests worldwide to teach,” says the South Florida-based chef.
His eponymous academy and bakery-café, opening next year at the new 2020 Salzedo in Coral Gables, will let him focus more on the U.S. market and share his talents – and baked goods – with both the public and baking professionals.
“The academy will be a three-day course workshop for professionals and a day for the general public,” he says. “It will be like the Valrhona School in Brooklyn, a complete kitchen with all the equipment to teach.”
Business partner Javier Ramirez says the academy will be a first for South Florida. “The fishbowl-type structure will add great dynamics to the spaces,” he says. “The increasing demand from both enthusiastic home cooks and potential chefs will drive this business unit and also allow Antonio to contribute to the academic side of our industry.”
The bakery and restaurant will also serve as the flagship restaurant of Codina Partners’ mixed-use office, residential and retail project. “When I first tried Antonio’s elegant, edible masterpieces, I knew his upscale bakery was the perfect fit for Coral Gables,” said Armando Codina, executive chairman of Codina Partners.
On the Menu
Consumers will get to experience a European café with Miami style, says Bachour. “We will have a range of croissants with local flavors like mojito, maracuya [passion fruit], mango. We will offer afternoon tea service. Our lunch menu will be seasonal and focused on getting products from Florida.”
Known for his mirror-glazed entremets and colorful, multi-textured dessert compositions (Bachour’s key lime tart was featured on our winter 2016 cover), he says his bakery and restaurant will offer “a range of desserts never seen in Florida. We are working with unique molds in tropical fruit shapes, we will do lobster roll-style croissants and many more. The desserts will be like jewels in a display.”