These nominees are pastry chefs who prepare desserts and pastries and demonstrate a high standard of excellence and culinary artistry. Theses nominees serve as inspirations to

other food professionals. They must have been a pastry chef for five years with

a minimum of two years in Maryland by January 1, 2007.

~ Chef Joseph Poupon ~   Patisserie Poupon

Joseph Poupon has been a fixture on East Baltimore Street since 1986, when he rented the twin 19th century rowhomes from his friend Fernand Tersiguel, the Ellicott City restaurateur. The first summer he and his wife, Ruth, and two employees struggled to find a customers in a neighborhood unacustomed to the likes of a pastry chef of Puopon’s talents. Over twenty years later, Poupon has a staff of near twenty at his East Baltimore store and more than a handfull more at the Pâtisserie Poupon that Ruth manages in Georgetown. Poupon also supplies pastries of all kinds to fine hotels and restaurants across the Washington and Baltimore area.

Though he has received numerous accolades in recent years Poupon remains modest. “I wasn’t looking to make a million dollars. As long as I’m doing the pastry I like to do, I’m happy. I just try to make the cake better and better all the time.”

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