The Art of a Pastry Chef

By Michelle Conerly
March 25, 2016

Everyone’s sweet tooth craves something different. From the cutest of cupcakes to the most decadent chocolate treats – we all have our favorites.

But these goodies are more than just desserts. Every dollop, fold and glaze originates in the mind of an artist born and bred to bring a little sweetness into our lives.

So it’s time to peel back the layers of raspberry cream and look beyond the chocolate fountain curtain to the geniuses behind these works of art.

With more than 30 years of experience as a classically French-trained pastry chef, Ishrath Mackie not only takes pride in his work, but delights in the challenge of satisfying his customers as the head pastry chef for Dusit Thani Guam Resort

Mackie’s artistry has left a wake of confectionary bliss that spans the entire globe having worked in places as exquisite as Dubai and as genuine as Utah.

But it’s at the Dusit Thani Guam Resort where, for the last nine months, he continues to make his mark in Micronesia serving what he calls an extravaganza of desserts for tourists and locals alike.

“This is all I’ve done my entire life,” he said. “A lot of love and dedication goes into what I produce, and I’m very blessed to have a great staff.”

“Ninety percent of what pastry is, you can find it on the table here,” he said, referring to the wide array of desserts served throughout the course of the day. “We offer around 35 to 40 items for lunch, and for dinner, 40 to 45. And for Sunday brunch, we go crazy.”

Tables lined with individual desserts, presentation cakes, double chocolate fountains, and more leave the mind astonished and the taste buds anticipating “a dessert experience” right when you walk through the door for brunch.

For those looking for an interesting international flare, husband and wife team Michael and Shizuka Louboutin at Patisserie PariSco offer a unique mix of desserts with hints of Japanese and French influence, reflecting both of their cultures and experience.

“It’s because we travel a lot and tasted so many different pastries from all over the world, especially the ones from Japan and Europe,” said co-owner and pastry chef Shizuka Louboutin. “Those two places have the best pastries in looks and taste.”

Their shop located behind the Oka Payless Supermarket in Tamuning satisfies all the senses. The smoothness of the crème brulee cheesecake brings piece of mind with each bite. The smell of freshly cut strawberries lining the tart shells excites the taste buds. And the playful colors of the fruity pebble macarons bring out the inner child in us all.

“Baking is something that makes me and the people around me happy,” Shizuka said.

For a more simple, traditional style, you have to contact Jolene Mantanona. This locally grown, work-at-home mom of four has created her own style of desserts at Whipped Home Baked Goods by Jolene.

Specializing in cupcakes of all flavors, Mantanona keeps her designs simple but her recipes ever adapting with new ingredients and techniques as she tests the limits of her own creativity.

But her menu doesn’t stop there. Cakes, cookies, and her special pumpkin crunch rice crispy treats are a crowd favorite for the dessert bar or bake sale catering customers.

“I’m very simple, and everybody just seems to enjoy the classics,” said Mantanona.