French patisserie opens at Munich Kempinski hotel

Modern French Pastry by Ian Baker brings lesser-known delights of France’s sweet art to Germany.

A new patisserie offering has been introduced at the Hotel Vier Jahreszeiten in Munich. Modern French Pastry by Ian Baker brings lesser-known delights of France’s sweet art to Germany. Eclairs, petit gateaux and intricate chocolates were laid out in the new glass show cabinets underneath the famous four season copula of Munich’s most beautiful living room. Every day at noon, these tempting delicacies are brought to the lobby fresh from the kitchen by Ian Baker himself and his team whilst the famous Marienplatz glockenspiel chimes.

“French Patisserie is the pinnacle in the art of baking, combining the highest quality with extraordinary creations”, explains Axel Ludwig, General Manager of the Hotel Vier Jahreszeiten Kempinski Munich. “Ian Baker manages to enthral our international guests as well as Munich’s citizens with his sweet seductions.”

Nearly every creation has a personal meaning to Ian Baker, who was awarded Patissier of the Year in 2015. The inspiration for his vivid chocolates was actually his daughter. “One day, Lucy had painted colourful little masterpieces with finger paint at nursery. It looked so intriguing, that I immediately started to experiment with food colouring in the kitchen myself. The final product are shimmering chocolates, each of which is one of a kind.”

Virtual Event

HOTEL OPTIMIZATION PART 2 | Now Available On-Demand

Survival in these times is highly dependent on a hotel's ability to quickly adapt and pivot their business to meet the current needs of travelers and the surrounding community. Join us for Optimization Part 2 – a FREE virtual event – as we bring together top players in the industry to discuss alternative uses when occupancy is down, ways to boost F&B revenue, how to help your staff adjust to new challenges and more, in a series of panels focused on how you can regain profitability during this crisis.


Even the four seasons, which are not only mirrored in the hotel’s name and the lobby’s copula, are incorporated into the new concept. Contemporary classics like rhubarb tarts (spring), strawberries (summer), pear and apple (autumn) and stollen (winter) complement the French display and round off the offer. For all creations, the very best French butter and cream are used as well as regional produce.

A glimpse of the new patisserie menu at the Hotel Vier Jahreszeiten Kempinski Munich:

  • Cake Chocolat Intensive: A mixture of rich chocolate, dried figs and apricots with Oriental spices
  • Caramel Noisette: Caramel, chocolate and Piemont hazelnuts combined in one tartelette
  • Tarte au Citron: Crispy short pastry with baiser and a slightly zesty and deliciously creamy lemon filling
  • Afternoon Tea Minis: Little pieces of art with forest strawberries and Griottine cherries as well as a chocolate macaron with peanut butter and jam.
  • Yuzu Earl Grey: A colourful chocolate praline made with fragrant tea and Japanese lemon
  • Caramel Fleur de Sel: Two different kinds of caramel with a salty hint

Suggested Articles

During a quick renovation, the company will implement the VingCard Classic RFID door locks equipped with mobile access in the hotel's 84 guestrooms.

The Hyatt Loves Local initiative has hotels collaborating with small businesses that have been impacted by the COVID-19 pandemic. 

U.S. weekly hotel occupancy for the week of Nov. 22–29 fell to its lowest level since late May.