Dessert maker before pastry chef is how the spanish 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.
Such has been the growth of La Postreria, coinciding with its tenth anniversary, that Escalera and Covarrubias have decided to move to a new location in 2022 and, incidentally, begin to expand the idea to other cities. This change has made it possible to enhance the educational offer and also improve the service.
In 2024 he launched Essence, published by Books For Chefs, a great book of aromas applied to ice cream and dessert.
“As I did not find a consensus, I thought of making my own aromatic classification. The result is 10 aromatic families and 45 specific aromas that help me not only to create but also to enhance flavors”
“As I did not find a consensus, I thought of making my own aromatic classification. The result is 10 aromatic families and 45 specific aromas that help me not only to create but also to enhance flavors”
Featured in so good #27, so good #30 and so good..magazine #32
