Attention anyone with a sweet tooth!

Cookies, chocolates, petit fours… The pastry department of Hotel Okura Amsterdam is at full swing in the run-up to Valentine’s Day. The pastry team is going all out to produce the most beautiful cakes, cookies, chocolate showpieces, and petit fours. There are a team of people known for their creativity, and led by the Executive Pastry Chef Iiro Heinila since 2010. Iiro learned the art of pastry-making from a renowned French Pastry Chef Christophe Michalak and honed his skills in Finland and France.

Chocolate room
Very few hotels have their very own special pastry departments. Ours provides Okura’s guests with the most delicious sweets at the hotel’s restaurants, the hotel itself, and the banqueting department. The design of the new pastry department included a tailor-made preparation kitchen for chocolate. This so-called Chocolate Room was especially designed to ensure optimal conditions for working with chocolate. Steady humidity and fixed room temperatures guarantee the perfect conditions for preparing and processing chocolate. Marble countertops stay cool, making it an ideal environment for producing bonbons. The fridges are kept at a constant 14˚C, the best temperature to store chocolate.

Sweet tooth?
Together with his enthusiastic pastry team, Iiro provides the Serre Restaurant with the most delicious cakes, pies, cookies, and petit fours to fill their pastry trolley. You may have already checked  the trolley out; offering the most beautiful and delicious cakes to go with your cup of coffee. Ciel Bleu can also count on the expertise of the pastry team, but that’s not all; how about personalised birthday cakes for guests, a box of cookies or macaroons for a sales client, or a 1000 petit fours to be relished in during a coffee break at a conference? During the Easter period, giant chocolate eggs are displayed in the lobby; a veritable feast for the eye and every one of them handmade by our pastry team!