Cuisineart
Perhaps that´s why even though I am open to many genres, one of the top
influences behind my work has been architecture. My favorite selection in the
store is called ˝My Obsession.˝ It´s basically an empty box that each customer
fills with a selection of any kind of chocolate I have to offer. It´s very interesting
for me to see what people choose, and it´s always funny that even when given
a choice, some people insist on creating their box with one kind.
I look for a balance between tradition with innovation and I aim for perfection—
permanently questioning my own work and looking for the technology to move
it forward. Being named the Best Pastry Chef in Spain in 2008 was really a
moment of pride. For my colleagues in Spain to honor me meant that I was part
of their team of tremendous talent.
Of course, the most difficult thing about being the son of a pastry chef is also
the hardest thing about being a father and a pastry chef: the time away from
my family. The holidays that mean relaxation for most people, Christmas, Easter,
etcetera, are precisely when I have more work and I have little time to celebrate
with my family. When I do have a chance to escape you can find me in the
Pyrenees. I love to spend weekends in the mountains with my family.
As for what lies ahead, I think of my future as a blank canvas. But I have found
myself returning to the idea of being well-rounded and experimenting. My latest
idea, Sweet & Salty, can be found here in Barcelona. It´s a catering company
that offers miniature bites that explode with essence of sweet and savory. But I
don´t want to rush into making plans, I would rather savor the sweetness of each
moment n Oriol Balaguer Chocolate & Confectionary Studio, Morales, 21-27,
Baixos, Barcelona, Spain +34 93 363 22 98 and Sweet & Salty, Burdeus, 41, Bajos,
Barcelona, Spain 34 93 363 22 98 oriolbalaguer.com
interiors
