World Pastry Star
Sweet Oscar for the master of Champagne truffles
He cannot complain about a lack of recognition: Pope Benedikt at the time turned out to be a Heinemann truffle fan, the company's green shopping bags appear on world-wide Instagram or Facebook photos, and his stores in Düsseldorf and Mönchengladbach are places of pilgrimage for tasty treats from all over the world: Heinz Richard Heinemann is the globally renowned master of truffles. And he enjoys this.
Now he has received another award in Milan that makes him noticeably proud: he has become World Pastry Star. Behind this is a global organization whose aim is to cultivate and promote the confectionery trade, to praise special achievements in this area of quality and freshness. This is to ensure that the masters of the sweet temptation receive the recognition that, in the eyes of their huge fan club, they deserve.
Once a year, several hundred professionals of the fine art of chocolate and truffle making, chocolate-making and fine pastry meet. Far beyond any kind of calorie counting, they value first-class ingredients, finest preparation, and great creativity in producing all these things that unfortunately never appear on a diet. They select one worldwide each year that they think deserve the award for outstanding achievements in the field, giving him a Zuckerhut as a matter of honour. Comparing the award with a kind of Oscar is quite justified. For Heinemann himself, it is as if his company was awarded the third Michelin star as in a gourmet restaurant.
In every sense, Milan was also about looking ahead, Patisserie in the restaurant, new manufacturing techniques and, above all, a look at perfect aesthetics. In line with the motto of the conference: The future of patisserie, the importance is visible to the eye. English: Future of Patisserie: the importance is visible to the eye.