PÂTISSERIE MASMOUDI
I
PROFILE
Pâtisserie Masmoudi specialises in luxury Tunisian pastries. Reflecting on 50 years of pastry heritage, Amani Hachani, Marketing Coordinator, shared a taste of the Masmoudi range with Phil Nicholls.
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âtisserie Masmoudi began in the kitchen of Moufida Masmoudi in 1972 in the Tunisian port city of Sfax. Mrs Masmoudi’s passion and skill for making traditional Tunisian pastries quickly spread to her children as the business steadily grew, balancing knowledge of the classic recipes with modern manufacturing practices. The Pâtisserie Masmoudi synthesis of traditional and modern is evident in the company’s range of five varieties of baklava, the classic Arab layered sweet pastry layered with chopped nuts and sweetened with honey. Alongside the classic almond baklava, Pâtisserie Masmoudi produces versions with pistachios and a Lebanese-style walnut baklava. The Bourgeois Baklawa features a medley of nuts and the delicate Baklava Fekia is made with mille-feuille pastry and dried fruits. Through the 1980s, Mrs Masmoudi fought to establish the profession of pastry chef within Tunisia. Pâtisserie Masmoudi formed as a company in 1991 around Mrs Masmoudi and her children. A website was launched in 2000, bringing in orders from around the globe. Further expansion came in 2008 when Pâtisserie Masmoudi opened a boutique pâtisserie on the chic Boulevard Saint Germain in Paris. Pâtisserie Masmoudi currently has over 800 employees spread across 11 sites, plus manufacturing facilities in Sfax. The company has boutique outlets in Tunisia, France, and the Kingdom of Saudi Arabia. 64
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