Yesterday Master Baker, Fabian Rimann dropped in for a visit. We were honored and when he expressed interest, we immediately welcomed him into our bakery. Our chefs stepped aside from their daily routines, hoping to grasp a bit of his culinary knowledge and to assist.
It was an evening filled with camaraderie, amazement and pure pleasure.
Fabian Rimann was born and raised in Ennetbaden (Canton of Argau, Switzerland). After a post graduate apprenticeship as baker / pastry chef, he trained to become a confectioner. Early on Fabian developed a passion for working creatively with chocolate. It offers unending possibilities to play with taste and emotion. As head baker at Himmel bakery/patissier in Baden, Switzerland, and as product developer at Volenweider chocloatier in Winterthur, Fabian gained much experience. In 2006, barely 25 years old, Fabian Rimann was appointed head pastry chef at the 5 star Hotel/Restaurant Baur au Lac in Zurich, Switzerland. From 2009 to 2011 he ran Max Chocolatier in Lucerre, Switzerland. During all this time Fabian continued to train and hone his skills. In 2011 he officially became a federally certified Master of Pastry and Confections.
Visit his website at: www.fabianrimann.com