Delivery from pastry-shop by Hector Jimenez-Bravo Bo. Pastry
Chef, who knows a lot about the combination of tastes and techniques from all corners of the world, is attracted to Montreal, not by chance. This city is able to find a balance in things incompatible at first glance. Montreal lives in a fine harmony between the charm of Paris and the dynamism of the North American metropolis. Quiet streets and French speech here are organically combined with cosmopolitan skyscrapers. In Bo. Pastry kitchen, the same mood reigns.
A dozen kinds of French croissants are adjacent to the traditional Scandinavian danish. American classics — Red velvet and cheesecake — coexist with the European “Napoleon”. Even the legendary “Kyiv cake” found its place here.
Thanks to another project by Hector Jimenez-Bravo, Culinary & Pastry Arts Academy, Bo. Pastry confectioners have the opportunity to personally get acquainted with the latest culinary techniques and learn from the leading chefs of our time. As a result of such cooperation, classic desserts find new readings, and traditional products are revealed in a new way. But no matter how different recipes and concepts of dishes are, one rule applies to all of them: the quality of the ingredients and the cooking process must be flawless.
Few people know that Montreal is the second house of Hector. He lived more than six years in Canada, and there he formed his own gastronomic style of Nuevo Latino. The ability to combine the best of French, Latin American and Asian cuisine led the chef to the highest league. Not surprisingly, Montreal for Hector is one of the most important cities. We all sometimes experience an irresistible affection to “places of strength”. In Bo. Pastry we tried to recreate our own.