Bachour's passion for baking began in his Lebanese parents' bakery in Puerto Rico, where, at the tender age of 13, he was already making bread and croissants. Observing the bakery's pastry chef craft glazes, meringues, and intricate flowers fueled his creativity and early formative ideas. At 18, Bachour attended culinary school in New York and quickly advanced in Florida hotels. In 2001, he became Executive Pastry Chef at Talula in Miami Beach, later joining Devito South Beach and Scarpetta.
By 2003, Bachour’s vibrant plated desserts adorned with edible flowers had gained traction, leading to roles at W South Beach Hotel and Trump Soho. A pivotal moment came in 2007, when he trained under Philippe Givre at L’École Valrhona, mastering chocolate techniques and expanding his pastry skills and repertoire.
In 2011, Dessert Professional Magazine named him one of the top 10 US pastry chefs at the beginning of his role as Corporate Pastry Chef for St. Regis Hotels. Bachour's eponymous flagship bakery-led restaurant opened in Miami in 2016, the first of many.
This passionate pastry chef harnesses the love of his craft by teaching and traveling extensively, delivering up to 40 pastry classes annually worldwide, and collaborating with renowned chefs like Massimo Bottura and Mauro Colagreco. With over 1.4 million Instagram followers, Bachour inspires the pastry-loving community with his creativity and dedication to the craft.
Honored as the World’s Best Pastry Chef by the Best Chefs Awards organization in 2018 and again in 2022 as well as Esquire Magazine’s Best Pastry Chef in 2019, Bachour also received La Liste’s Pastry Innovation Award in 2024.
Over 30 years into his career, he remains inspired and dedicated to pastry perfection.
Restaurants
Bachour now owns several bakeries and restaurants in Miami, including Tablé by Bachour, a French-influenced restaurant in the Design District, as well as establishments in Mexico.
His eponymous flagship bakery-led restaurant, Bachour, in Miami’s Coral Gables, which he re-opened with his brother in 2019, has held a Bib Gourmand since 2022. The bakery boasts an airy, industrial interior with the bakers taking center stage, creating brightly colored tarts, pastries, macarons like mango-passion fruit, and lemon pies, with stringently sourced high-quality ingredients.
Alongside the irresistible sweet offerings, Bachour's all-day menu offers savory dishes, like egg sandwiches and eggs Benedict, and heartier dishes such as steak sandwiches, lomo risotto, and fettuccine with house-made pomodoro sauce.
Bachour also has plans underway for new projects in Washington DC and Philadelphia.
Recipes and dishes
Bachour cites passion as the key ingredient in his carefully conceived creations. His pastry journey began at the heart of a large family with a sweet tooth. His vibrant Puerto Rican influences and interest in modern art deeply inform his work.
Bachour’s desserts merge tropical colors with artistic design, resulting in visually stunning creations that reflect both his cultural roots and artistic inspirations. His signature mirror cakes, widely shared on Instagram, reflect his ability to merge art and food.
Throughout his 30-year career, Bachour has mastered many complex pastry techniques but remains driven by the aesthetic challenges of pastry. He constantly elevates and updates his designs, often changing them weekly to maintain the ‘wow’ factor. His viennoiseries, like the hazelnut pain aux raisins and strawberry mascarpone croissant, are celebrated for their bold flavors and vibrant presentations.
Bachour frequently chooses tropical fruits like mango, passion fruit, and coconut to transport diners to Puerto Rico. Also inspired by citrus, stone fruits, and flowers, he crafts meticulous still-life compositions, which he first became noticed for.
Beyond the kitchen, Bachour is a prolific author with multiple cookbooks, including Bachour, Bachour Simply Beautiful, Bachour Chocolate, and Bachour The Baker, sharing his technical expertise and creative vision with aspiring pastry chefs worldwide.
