Meet executive pastry chef Angelo Musa
What’s your earliest memory of sweet things?
The taste of mirabelles – such a simple yet deeply nostalgic flavour for me. They’re a fruit tied to my Lorraine roots, and their natural sweetness and delicate aroma still influence how I balance flavours today.
Where did you grow up?
I grew up in Nancy, a city rich in history and culture – and a place which has shaped my appreciation for craftsmanship and precision. Its beautiful Art Nouveau architecture and Lorraine’s strong culinary heritage have always inspired me to seek both aesthetics and authenticity in my creations.
What drew you to pastry?
It wasn’t an immediate calling – initially, I studied cuisine. But during an internship with Claude Bourguignon in Metz, I discovered pastry and was captivated by its balance of technique, creativity, and emotion. Earning the titles of Meilleur Ouvrier de France and World Champion strengthened my passion, but my greatest joy comes from creating something that brings happiness to others.
How important is travel to you?
Travel is essential – it opens my mind to new flavours, techniques, and cultures. Every destination brings inspiration, whether it’s the citrus fruits of Italy, the precision of Japanese craftsmanship (which influenced my roll cake), or the rich spices of the Middle East you’ll taste in my creations at The Lana.
If I could eat only one dessert for the rest of my life, it would be a perfectly executed Paris-Brest. Hazelnut, praline, cream… simple yet so satisfying.
What savoury dish would you like to make sweet?
I’d love to reinterpret risotto as a dessert – perhaps with vanilla, caramelised nuts, and a hint of citrus to balance the richness.
What are you most proud of?
My brand, La Confiture Angelo Musa, is one of my most cherished projects. It represents my philosophy: pure flavours, exceptional ingredients, and artisanal expertise. It’s also a family project with my children.
If you could collaborate with one pastry chef, past or present, who would it be?
Christophe Felder, owner of Les Pâtissiers in Alsace. He was one of the first pastry chefs I discovered in Thuriès Magazine – when he was head pastry chef at Le Crillon in Paris, and I was just beginning my pastry career. We also shared the same apprenticeship mentor, Claude Bourguignon.
My favorite food-related movie is Eat, Pray, Love with Julia Roberts. The way it showcases Italy’s gastronomy and culture is beautiful.
And finally, what are your thoughts on the future of the pastry industry?
Pastry is evolving, and I think we’ll see more focus on sustainability, healthier options, and a return to true craftsmanship. There’s also a growing appreciation for storytelling – people want pastries that evoke emotions and tell a story, not just something that tastes good.
Whether you're looking for a quick stop for morning coffee, an outstanding afternoon treat or something tempting to take away with you, Bonbon Café is a place of all-day indulgence. Want more? Explore all our restaurants and bars at The Lana.