In today’s episode of the 'flavors unknown' podcast, my guest is pastry chef Antonio Bachour from Bachour Miami (considered one of the best bakery in Florida). Inspired from a young age by the passion and flavors of Puerto Rico, he grew up sampling sweets everyday from the bakery his father ran. Therefore, the sights and colors of his surroundings inspired the brightness and creativity of his now world famous pastries and desserts. In this episode, you’ll hear about his early inspirations, why he believes traditions are so important, and you’ll travel with him vicariously around the world to see what he’s teaching and who he’s learning from.  
What you'll learn with Pastry Chef Antonio Bachour
How Bachour was immersed in Puerto Rican food culture from an early age (4:09)
Finding inspiration from what’s available (6:05)
Gaining international recognition (8:07)
The desserts that made him famous (9:16)
The importance of technique (12:36)
His sources of inspiration (14:05)
Why we need to hold onto the classic desserts (18:17)
The dish that got Bachour Miami through the pandemic (21:26)
The evolution of the croissant (25:27)
Why sourcing quality ingredients can be a challenge (30:25)
How work propelled Bachour through a health scare (34:08)
A food tour through Miami with Antonio Bachour (37:59)
Instagram accounts to follow for sweet inspiration (39:44)Series of rapid-fire questions with Pastry Chef Antonio Bachour.
Links to other episodes featuring Pastry Chefs
Conversation with Pastry Chef Philip Speer from AustinInterview with Baker Matthieu Cabon from HoustonConversation with Pastry Chef Mark WelkerInterview with Pastry Chef Emily Spurlin from ChicagoConversation with Pastry Chef Sam Mason from Odd Fellows Ice cream
Links to most downloaded episodes (click on any picture to listen to the episode)



Jeremy Umansky in Cleveland




3 Chefs in Austin - What is more important: techniques or creativity?




Misti Norris in Dallas




Carlo Lamagna in Portland


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Berries Croissant Tart by Antonio Bachour





Chocolate taco fro dessert? photo by @rubenpictures





Lemon “pie” sable Breton , lemon curd , lemon whipped ganache , baked crushed meringue recipe in my book Bachour Gastro photo by @lonati_fotografia





Chocolate Tart @Bachour Miami



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80% of my influence is coming from the island of Puerto Rico. Coconut, mango, passion fruit, papaya, banana, there are a lot of tropical fruit in Puerto Rico. They fall down from the tree.
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I think in pastry, when you go ahead, people follow you. People get inspired by you.
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Creativity is very important too, because otherwise you make the same dessert. People get bored easily. I believe in the “wow” factor.
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My inspiration is everywhere. It can be a flower, it can be a painting, it can be a coworker working with me on a great idea. You know for me, inspiration can be from anywhere.
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I love mango, passion fruit, coconut, and banana. I cannot make a dessert in my shop case without these fruits.

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