Luigi Biasetto is a pastry chef born and raised in Belgium, where he graduated as Maitre Patissier Chocolatier Confiseur Glacier. But he has Venetian origins. In fact his accents, spite all the years spent in Belgium, is unmistakably Venetian. 🙂 It just so happens that he decided (1998) to open a pastry shop, in Italian pasticceria [pahs-teech-cheh-REE-ah], right here in Padova, my city.
He is famous for having won the 1997 World Cup Pastry Championship with the Setteveli cake (meaning seven veils). In 2007 he was nominated Pastry Chef of the Year by Ampi, the Italian Master Pastry Chefs Academy. The patisserie was also awarded with the 3 cakes of the Best Italian Patisseries Guide Book.
He is also one of the three judjes of the Italian version of the French TV show Qui sera le prochain grand pâtissier? And he is also my favourite of the three judges. Cause he is quite calm and rather kind to the competitors. But can I say it? Sometimes, when he speaks to the competitors, with that placid voice, he sounda a bit like a priest giving suggestions to his devotees. Sorry! 😉
Talking of priests, I have a confession to make. I prefer other bakeries in town. But among my closest friends there are a couple of Biasetto’s pastries lovers… or should I say addicted? 😀 Probably I’m not that refined. Or my taste is accustomed to other flavours and textures. But if live in Padova you can’t avoid to visit his atelier sooner or later.
Biasetto patisserie is located along a street just outside the historic centre of Padova, close to the Saint Anthony Basilica (10 minutes walking distance). The exterior is quite anonymous, it may go unnoticed if you’re distracted. But, if you’re not you’ll see the sign of Champion du Monde. Until August, the shop was not “up to the standards” of the chef’s creations. But now the shop has been fully renovated. I attended the inauguration and that’s why I took the advantage to talk about it in a dedicated post.
I found the new shop very nice. On the right the counter with the mini-cakes, with names such as Sole mio, Carezza (caress), Abbraccio di Venere (Venus’ embrace). Then the mignon pastries, the pralines, the macarons and the cash register. Forward on the right the croissants and the coffee bar area. Just in front of you you can spot the pastry laboratory. On the left a couple of long tables with stools.
But the cosiest part is the tea-room, with a 70’s flair. We sat at a round table and had our sumptuous breakfast: two croissants (for me pain au chocolat, different from those I ate in Paris, but the best I had in Italy so far), and a selection of four mignons (I chose them at the counter, and I think the girl who served me was Biasetto’s daughter).
I loved the raspberry one and the mini Sicilian cannolo, while the eclair had an alcoholic taste I dislike since I do not drink alcohol. As for the Sacher, if you are one of my most affectionate readers, you already know that my one and only beloved Sacher Torte in town is that of another Bakery. I will talk about it sooner or later! Anyway, the mignons are very inviting and so small… I would have liked to try them ALL!
Also my jasmine green tea was good, better than the one I have at home. And it was served with a lovely brown sugar crystal stick. Since I drink tea without sugar I snatched it up 😀 to use it at home sometime, maybe for a home made hot chocolate.
Macarons, mignon pastries and chocolates are Biasetto’s forte. You can find also gluten free pastries. Among them its famous Setteveli, served also in mono portions that you can take away or eat at the table: a layer of dark chocolate mousse, one of hazelnut praliné bavarese, the seven thin chocolate veils and a base of crunchy cereals in a harmony of different tastes and textures.
Have you ever tried Biasetto’s pastries and cakes? What do you think about them? I think it is a place you can try at least one time to make your own opinion about it. Then let me know!
Via Facciolati, 12 – Padova. Opening hours: Tuesday – Sunday (7 am – 8 pm)