ABOUT
“A lifetime is not long enough to learn pastry. One always needs to keep working on mastering this ever-changing craft. That’s what makes pastry so fascinating – it’s a never-ending story.”
Jacquy Pfeiffer began his culinary journey in his parents’ bakery in Alsace, France, before apprenticing in 1976 at the renowned Jean Clauss Pâtisserie in Strasbourg. He went on to build an international career in some of the world’s finest pastry kitchens, earning recognition for his craftsmanship, mentorship, and dedication to the art of French pastry.
In 1995, Chef Jacquy co-founded The French Pastry School in Chicago alongside Sébastien Canonne, MOF, helping establish it as one of the world’s premier pastry institutions until 2020.
In 2009, he was featured as the central figure in the acclaimed documentary Kings of Pastry, directed by Academy Award-winning filmmakers D. A. Pennebaker and Chris Hegedus.
Chef Jacquy received the prestigious James Beard Award in 2014 for his bestselling book The Art of French Pastry. In 2017, he was honored as a Knight of the French Republic’s National Order of the Legion of Honour (Chevalier dans l’Ordre national de la Légion d’honneur), one of France’s highest distinctions.
In 2020, he co-created The Butter Book, an on-demand library featuring more than 250 instructional videos in baking, pastry, and cake decorating, ranging from foundational techniques to advanced recipes. He also co-founded Rouxbe’s Baking and Pastry courses, helping bring chef-guided professional pastry education into home kitchens around the world.
Today, Chef Jacquy resides in the south of France, where he continues to develop new pastry projects, culinary experiences, and inspires the next generation of bakers and pastry chefs.
