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Karam HakkouPâtissier
ENDE

Pâtissier · Baden-Württemberg

Pastry crafted withprecision & soul

I'm Karam Hakkou, a pastry chef who builds every dessert around one idea: each element must have a purpose. Chocolate, entremets, sugar art and celebration cakes, made with patience and control.

Explore my creations
Karam Hakkou in his chef jacket with the silver medal
Peach and basil tartlet on chocolate pate sucree
Close-up of glossy marbled chocolate bonbons
Lemon, vanilla and ginger entremets with a yellow glaze

The approach

Perfection was never the goal. Progress was. Every clean shell, every balanced layer and every quiet detail is the result of control, patience and many attempts nobody sees.

Pulled and blown sugar showpiece with a butterfly

Selected work

Creations with a purpose

A selection of recent pieces, each built around a single idea.

Sixteen hand-painted chocolate bonbons in a gridChocolate

The Bonbon Collection

Peach and basil tartlet on chocolate pate sucreeEntremets & Tarts

Peach & Basil Tartlet

Lemon, vanilla and ginger entremets with a yellow glazeEntremets & Tarts

Lemon, Vanilla & Ginger Entremets

Two tier white wedding cake with red and white rosesCakes

Wedding Cake with Roses

Pulled and blown sugar showpiece with a butterflySugar Art

Pulled & Blown Sugar Showpiece

Petits fours and cherry pralines on a mirrorChocolate

Petits Fours & Pralines

See all creations

Craft

What I create

Certificate of honour, silver medal, 17th Three-Country competition
Embroidered chef jacket with the silver medal

Recognition

Silver medal at the 17th International Three-Country Pastry Competition

In 2025 I represented my school in Freiburg, Germany, competing alongside talented young pastry chefs from three countries. Months of preparation, countless hours of practice and one of the defining moments of my journey.

Read my story
Sixteen hand-painted chocolate bonbons in a grid

Design philosophy

True elegance isn't created by adding more. It's created by knowing when to stop.

Karam Hakkou

In the press

Featured in the news

The International Three-Country Pastry Competition in Freiburg was covered by the regional press and the Chamber of Crafts.

  • Badische Zeitung
  • Handwerkskammer Freiburg
  • 17th Three-Country Competition

Journal

Notes from the pastry kitchen

Techniques, lessons and the stories behind each creation.

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Sixteen hand-painted chocolate bonbons in mint and dark chocolate on a grey surface

· 2 min read

Chocolate Tempering: Facing the Technique I Used to Avoid

Chocolate leaves very little room for error. How I rebuilt my approach to tempering, from temperature and crystallization to timing, and what it taught me about control.

Pulled and blown sugar showpiece with a green stem, orange flower and glass butterfly

· 1 min read

Sugar Showpiece Preparation for the Three-Country Competition

Broken sugar, repeated attempts and countless small adjustments. The months behind my sugar showpiece for the International Three-Country Pastry Competition in Freiburg.

Chocolate tartlet topped with fresh peach slices, peach and basil compote and a basil leaf

· 1 min read

A Dessert Built Around One Ingredient: The Peach Tartlet

Chocolate pâte sucrée, Bourbon vanilla crème pâtissière, peach and basil compote and fresh peach. How I designed a tartlet that keeps one fruit at the centre.

Two tier white wedding cake with red and white roses

Have a celebration in mind?

Wedding cakes, dessert tables or a box of pralines. Let's create something memorable together.

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