Renowned pastry chef Escriba to launch here

SPANISH pastry maestro Christian Escriba of the 107-year-old Pasteleria Escriba in Barcelona has big plans to bring his repertoire of sweet treats to Singapore. But while he looks out for the right locations to open shop, the seasoned chef - who has been in the trade since he was 16 - plans to give Singaporeans a sneak preview in a three-day confectionery extravaganza this June. Fantasia by Escriba, to be held at the Marina Bay Sands Convention Centre, will celebrate all that is fantastical, dream-like and surreal, and all fashioned out of edible pastry.

Think edible flowers, a 4m tall elephant made of sugar dancing in a chocolate waterfall, and clouds made of cotton candy. And yes, feel free to get up close and chomp on them. Escriba believes the event will be the first of its kind in the world both in terms of concept and scale. Besides showcasing over 30 sweet masterpieces made by the Escriba pastry team, the 8,000 sq m exhibition hall will also be divided into eight themed pavilions that visitors can enter and interact with. These include booths fashioned as a chocolate jungle, an haute couture boutique retailing edible jewelry, a chocolate theatre, a wedding-inspired tea room, a pastry research and development lab, and a 2,000 sq m playground designed for children.

Staging Fantasia was a long-held dream shared between Mr Escriba and his wife Patricia. "Pastry for us is surprise, creating emotions and creating small moments of happiness for people," says Mr Escriba, who was in town this week to promote the event. An Escriba academy will also be set up for aspiring pastry chefs to learn about sugar fondant, caramel, chocolate and pastry-making under visiting pastry chefs such as by Patricia Schmidt, Oscar Hernandez Viciana, Daniel Domniguez Rodellar and Oscar Hernandez Viciana. Mr Escriba will also handpick six promising local pastry chefs for a six-week apprenticeship at the Escriba Academy in Spain.