Executive Pastry Chef specializing in Viennoiserie and chocolate architecture. With 18 years of experience in 5-star hotels, he is an expert in lamination, dough structure, and baking thermodynamics.
Marcus Bennett is a renowned Executive Pastry Chef known for his mastery of texture, from the flaky layers of a pain au chocolat to the structural integrity of complex entremets. Having trained under MOF chefs in Europe before leading pastry teams in London and New York, Marcus possesses an intuitive understanding of how chocolate interacts with flour, butter, and heat. His expertise covers the physics of baking, focusing on how to prevent gluten retraction in tarts or achieve the perfect honeycomb structure in croissants using cocoa-enriched doughs. Marcus writes for aspiring professionals and serious home bakers, demystifying the "why" behind temperature curves, rest times, and ingredient ratios to ensure consistent, bakery-quality results every time.