"Nicolas Paciello is an emerging star in French confectionery."

This sentence was how professionals described the then 33-year-old confectioner upon his entry into the finals of “Best Master in the Country,” a prestigious professional baking competition in 2018. Simultaneously, Nicolas Paciello was also beginning to gain national recognition for his recipe book. The following year he became a pastry chef at the famous Fouquet’s Paris Le Roy restaurant. Next in 2020, he opened his own Pastry shop called CinqSens in Paris. His series of successes is no coincidence. There are many years of dedicated work behind his triumphs. Nicolas Paciello worked for years in renowned workshops such as Cyril Lignac Confectionery, and next to Yann Couvreur at the luxury hotel Prince de Galles. A few years later he returned to the hotel as head of the confectionery department.

Nicolas opened a new chapter in French confectionery with his desserts by focusing on quality ingredients and the harmony of intense flavours. He claims that the secret to his accomplishments is accuracy. “I’m not spontaneous enough and I don't easily create a new dessert. I need to experiment a lot with the ingredients before I put together the exact recipe. ” In his masterclass in Budapest at the end of May, he will share his experiences gained over many years and he will show us how to make some of his own recipes.