Patrick Aubrion
À propos de moi
Patrick Aubrion … sweets craftsman.
I’m curious by nature. This supposed character flaw is my source of inspiration, as it allows me to compose, imagine and invent sweets of an exceptional quality with a magical sleight of hand.
I love to share my creations of pure, frank, honest tastes with a hint of nostalgia.
It is important for me to translate my constant search for ingredients through travel and friends into recipes that maintain the balance of different parfumes and create a true harmony of taste and elegance.
My definition of a sweet : “The sugar” is the ultimate ingredient … I add one or more spices … I add my passion and knowledge … to create truly exceptional flavors.
« If the aperitif is the prelude to a good meal, sweets are the apotheosis »
Birthday
10th of September 1973
Education
| 1986 – 1989 | économic science |
| 1989 – 1994 | chocolate-bakery-pastry-ice cream academy « high honors » |
Professional
During my professional carrier I have crossed several houses as Fauchon, De Baere, Pierre Marcolini and in 2010 I start my own company “Aubrion Sweets bvba”.
Competitions
| 1994 | Gold medal « Trophée Jacques Say » |
| 1995 | Gold medal « Mérite Artistique » |
| 1996 | Silver medal « Mandarine Napoléon » |
| 1997 | Gold medal « Best Européan Cake » |
| 1999 | Silver medal « Coupe du Monde de pâtisserie-Lyon » |
| 2000 | Golden medal « Coupe d’Europe de pâtisserie-Rome » |
| 2003 | Bronze medal « Coupe du Monde de pâtisserie-Lyon » |
Les workshops sucré
Do you wish to spend unforgettable quality time with friends, colleagues, acquaintances, relatives or best friends for the little ones among us … this in the environment of your choice ?
In that case, I would be happy to organize your customized workshop.
Adults
The aim is to learn about the tricks of the trade from a ”Chef”, those little things that makes your chocolate or dessert a success.
The workshop is organized at your convenience and can be customized to a chosen theme; an anniversary, a season, a chocolate of your choice, a particular ingredient that you want to discover, equipment promotions, incentives – teambuilding for your team, etc…
They will be held in an environment of your choice. (at your home, at the office, etc…)
Kids
This workshop will alow you to put the children in touch with the finest and most tasty ingredients, to see their evolution and transformation into a great dessert (a chocolate, a candy, a cake or even marzipan figures).
All this in an atmosphere of fun and treats.
The workshop is organized at your convenience and can be customized according a chosen theme; prepare the birthday cake with friends, celebrate holidays, discover a chocolate of your choice, a particular ingredient or rediscover tastes from the past, …
The workshop will be organized in the environment of your choice. (at your home, at school, at the sports club, etc…)
By listening to you, I can add your personal desires
to your selected workshop.
Le traiteur du sucré
Being the sweets caterer, I will allow you to succeed your apotheosis to a perfect dinner. This will allow you to enjoy your guests and every moment of the party.
The dessert can be customized according to a chosen theme; an anniversary, a season, a communion, a wedding, a garden party, a BBQ, etc…
My wish is to prepare you a dessert that you can live and feel, all this with an animation and prepared «A la minute » in front of you and your guests.
During our first meeting, your wishes will be attentively heard and a customized formula will be conceived through dialogue.
La consultance
With the strong experience I have acquired in many ateliers and with some of the world’s greatest Chefs (as well in chocolates, pastries, ice cream and restaurent desserts), I offer you my services in order to boost your existing products or to give them a second breath, even the capacity to develop your dream product.
My external vieuw on your company and its products will make me a useful ally, putting out my ability to adress potential problems that may hamper the profitability and development of your institution.
My response can range from creation to the manufacture of products through education/training of production personnel and implementation of products, even customized development to improve the use of equipements and/or your raw materiels.
This in accordance and with respect of your company values.
Given my extensive knowledge of pastry and ice cream techniques and chocolate technologies such as enrobing, moulding, frozenshell, extrusion, one-shot … this consultancy deals for artisanal, semi-artisanal and industriel producers.