Executive Pastry Chef specializing in French pâtisserie and molecular gastronomy with 18 years of experience in Michelin-starred kitchens. He is an authority on structural dessert composition, dough chemistry, and hydrocolloids.
Julian Mercer is a classically trained Executive Pastry Chef who has led pastry brigades in top-tier hotels and Michelin-starred restaurants across Europe. His expertise lies in the precise chemistry of baking, from the protein development in tart shells to the aeration stability of mousses and meringues. Julian is particularly renowned for his mastery of traditional desserts like Tiramisu and complex entremets, focusing on how ingredients interact at a molecular level to ensure texture and longevity. He shares professional techniques adapted for serious home bakers, explaining the "why" behind steps like gelatin blooming, egg coagulation temperatures, and the prevention of soggy bases in layered desserts.