Dessert maker before pastry chef is how Jesús Escalera defined himself once. He has managed to make his establishment in Guadalajara (Mexico), La Postrería, a benchmark difficult to equal when it comes to bringing a pastry vision closer to culinary approaches. It is no coincidence, therefore, the 50Best guide has considered him the Best Pastry Chef in Latin America, one of many accolades received. Mimicry and trompe l’oeil are a common note in his proposals, which are not only limited to plated pastry, but also address other sweet disciplines such as macarons or bonbon making. The variety and precision of techniques used are one of the common themes in all his creations. Born in Seville, Spain, he runs his establishment alongside Fernanda Covarrubias.
“What started as a relaxed, half-hippie ‘sweet gastrobar’ has now become an icon when it comes to dessert in Mexico”
Featured in so good #27