Pâtisserie Dacquoise

who we are

About Us - Chef's Preface
The Course and the Training

* Chef's preface *

About us:

I grew up making cakes for the family and by that time I wanted them to be different and exceptional.

I confess that I had a second passion - "tennis" - a sport that I spent both competing and teaching for a few years.

But it was Rita, my wife, who at 20 years of age encouraged me to form in my area of choice.

I got into this world of pastry and was lucky enough to work with a great French Chef.

I was quickly invited to work in the south of France, on the beautiful Côte-D'Azur. There I stayed as head pastry chef for 4 and a half years.

I took the opportunity to deepen and refine my knowledge in Pastry.

Studying with great World Chefs, among which, the illustrious Chef - World Pastry Chef Champion - Christophe Michalak. (about Michalak)

For my dear wife who, working by my side, inspired and encouraged me daily, we travelled all over France.

There we met and dialogued with famous Chefs of Paris.
We run after our dreams.

It was then that we decided to return to our origins and open our " Pâtisserie Dacquoise", where everything has been thought through to the smallest detail.

A universe of sensations and pleasure that "apporte us une vie de BONHEUR".
(Chef Ivo Camões)

About Chef Ivo Camões

Meet our executive chef

ivo camões

about us - meet our executive chef


About the course and training:

Chef Ivo Camões, worked with National and French chefs, graduated in the area, and received an invitation to work as a pastry chef in the south of France, where he stayed four and a half years with his family.

He specialized in:

– Pastry maker, Cake Designer, Chocolatier
– Baker (breads and special breads)
- Professional Diploma Sugarpaste, Sugar Flowers, Royal Icing & Piping
   (School of Cake Design & Confectionery Arts)
- Masters Certificate (Certificat International PME)   
– Decor Cakes, 3D Gâteaux, Conventual Pastry and Puddings
– Manufacture of puff pastry, decoration of birthday and parties cakes,
    Biscuits, petit-fours, miniatures, truffles and bonbons
- Homemade ice cream, desserts and fine pastries
– Training Course/Internship with Christophe Michalak
    (Pastry World Champion)
– Training of CCP Trainers
- Hygiene and Food Safety; HACCP System

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