Legendary Chef Antonio Bachour wows NYC in a sold-out Pastry Demo in Modalita Showroom
Last week, Modalita hosted a truly unforgettable pastry event at our NYC showroom. Pastry icon Antonio Bachour led two sold-out sessions packed with astonishing flavors, creativity, and hands-on inspiration.
More than 60 people joined us—around 30 in the morning, 35 in the afternoon—to watch one of the world’s top pastry chefs work his magic. The room was filled with pastry lovers, some curious home bakers, and more importantly a squad of seasoned pros, all eager to learn and bring their pastry skills to the next level.
That’s what happened on June 6th, when Antonio Bachour brought his signature energy and artistry to the Modalita showroom in Brooklyn.
All the chefs and pastry artists who came from all over the Tri-State area and beyond walked away with bags full of new techniques and fresh inspirations taken from Bachour’s works.
And last but not least, with a deeper understanding of how great equipment and great talent amplify each other.
A day of precious, hands-on learning
Let’s break it down: what happened, why it mattered, and who helped make it unforgettable.
Two sessions of innovation, creativity, and shared know-how
The day was split into two identical sessions—morning and afternoon—to give everyone a front-row experience.
Each session was packed with hands-on knowledge. Bachour demoed several of his signature plated desserts and pastry creations, combining classic skills with his modern, colorful style.
During the class, he indeed prepared six or seven stunning desserts, each crafted with his signature flair for color, texture, and balance. But the attendees didn’t just watch. They tasted, snapped photos, and walked away with ideas they could bring into their own kitchens.
Moreover, Chef Bachour has also shown how he balances beauty with practicality in high-volume kitchens.
Participants got to see how the right equipment plays a crucial role behind the scenes. In fact, from BRAVO’s TRITTICO machine to Pavoni molds, the Chef explained how proper tools help keep textures perfect and create pastry that catches both the eye and the palate.
Who is Antonio Bachour and why is he a living Pastry Legend
Born in Puerto Rico and trained in the US and Europe, Antonio Bachour has built a reputation on precision, color, and bold presentation.
His desserts are in fact instantly recognizable, since they are playful yet technical, expressive yet balanced.
He’s worked in some of the world’s best kitchens and published multiple best-selling books. Also, crowned World’s Best Pastry Chef multiple times (most recently in 2022), he now runs a string of hit restaurants in Miami and Mexico. His newest showstopper? Tablé, an elegant, high-energy spot shaking up the Miami Design District.
Today, he is consistently ranked among the top 10 pastry chefs in the U.S..
Also, his work is well-known across the globe, due to his collaborations with some of the world’s culinary legends such as Bottura, Colagreco, Jean Georges and many others.
The next Gelato Class might be your career-changer
If you weren’t in the room this time, you missed this chance and that’s it.
But just because you missed this battle doesn't mean you've lost the war!
Because we have good news: our next professional gelato session is coming up soon.
As always, we’re teaming up with Chef Sabrina Mancin, a seasoned and well-known expert in traditional Italian gelato. During her signature Gelato from Scratch Class, she’ll guide the next group of professionals through advanced techniques and the most valuable secrets behind gelato making.
Spots go fast. As it just happened with Chef Bachour’s demo, seats sold out in days.
👉 So, make your move in advance and contact us to get early access to future dates of the next Gelato Class.
We’ll be waiting for you!