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  • Writer's pictureSasha Huang

Mount Nelson, A Belmond Hotel's Pastry Chef Vicky Gurovitch on Her Top 5 All-Time Favourite Pastries


Nothing quite sums up the pinnacle of holiday indulgence than a luxurious afternoon tea at the Mount Nelson, A Belmond Hotel, Cape Town. Pastry chef Vicky Gurovitch astounds with a vibrant selection of cakes, tarts, and delectable treats, perfectly complemented by 62 tea pairings.

Drawing inspiration from her surroundings, Gurovitch shares her top 5 all-time favourite pastries, each a testament to her refined taste and diverse experiences.

1. Canele

The first canale I ever had was from Pierre Hermé. It was during an early morning and I was sitting on a bench at St Sulpice in Paris..... It was a life changing event.

2. Baked Cheesecake

Well who doesn't love this one?

Tip: use the best cream cheese that you can find.... it will make a difference.

3. Filled Croissant

If you have ever had a creation from Supermoon Bakehouse or Lune Croissant then you know what I’m talking about

here. When a beautifully crafted croissant is elevated with fillings (the more chocolate the better for me) and made with different textures with beautiful garnishes, then this is something that just ticks all the boxes for me. I had a chocolate and burnt meringue croissant from Supermoon Bakehouse in New York and that was a work of art! It was so memorable!

4. Choux

Any way eclair, paris brest, profiterole.... Again it's a texture thing. I love the crispy exterior against the soft creamy interior. This is a nostalgic love from childhood which has been improved upon by the delicious creations I have since experienced from Maitre Choux. Tip: make sure you cook enough moisture out of your dough in the beginning stages and never open the oven door until you are well past the halfway point when baking choux pastry.

5. Mille Feuille

I just love the combination of textures and the endless flavour possibilities with mille feuille.

Tip: for mille feuille I always dust my puff pastry with icing sugar and bake between two silpat mats. I always bake my puff from frozen in a preheated oven.


All imagery is provided by Lotus International.

Address: 76 Orange Street, Gardens, Cape Town, 8001 South Africa | Website: | Phone: +845 077 2222 | Email: | Instagram: @belmondmountnelsonhotel | Facebook: @MountNelsonHotel


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