Pâtisserie David
Sweden
2023
Silver
Jockey au fruits
Product Information
The cake base layered with homemade vanilla cream and topped with mixed fresh fruit, edged with roasted almonds.
Brand Story
The Portuguese David Fernandes settled down in the St Gertrud cultural heritage district and began to offer Malmö residents a different kind of fika bread.
Suddenly there were French pastries in the form of macarons and tartlets served alongside the Swedish cinnamon roll. David Fernandes was trained in the art of sugar baking in Luxembourg and France.
Even as a small boy, David knew he wanted to be a pastry chef, following his skilled uncle as a role model.
That's why he started as a pastry apprentice in Luxembourg when he was 15 years old. His passion for the profession continued to develop and soon he received excellent training at some of the finest pastry shops such as "Namur" in Luxembourg and "Olivier" in Strasbourg, France.
David Fernandes is one of the few who knows the art of blowing sugar. One example is the popular wedding swans that often decorate wedding cakes.
David brought the philosophy to Malmö that baking cookies and cakes is a craft. When David bakes, there must therefore be no semi-finished products or preservatives whatsoever. The vanilla cream for the tartlets as well as the puff pastry for the croissants – everything is made from scratch.
With this philosophy, it is also self-evident for David to only work with the best raw materials. As often as possible, David tries to buy locally produced ingredients. But not everything can be found in the Scanian crowd.
The chocolate comes from Valrhona and the vanilla from Madagascar.
Everything is baked from scratch - because if it's going to be good, it has to be authentic. That's what David Fernandes, founder of Pâtisserie David in Malmö, thinks anyway.
