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About Us

WHO WE ARE

Georges Alain Pâtisserie is an idea born 23 years ago, when our chef and founder launched his career. Constantly learning and evolving, he worked hard to develop today's concept.  The goal is to become the goto pastry shop of excellence in Paphos. It is a whole new experience for taste, as we use quality raw ingredients, and because health matters, we offer a sugar-free, vegan, organic and gluten-free dessert range.  With an ideal combination of art and techniques of 5-star hotels and gourmet restaurants, we bring in town a pastry shop, where you can have a fine-dining experience.

Georges Alain Pâtiserie

ENJOY!

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Our Values

QUALITY, HEALTH, RESPECT

Our core values are quality, respect and health. We only choose the best ingredients. Our vanilla will take you on a journey to Madagascar, our chocolate will take you to Belgium, our fine Matcha tea will give you the real taste of Japan, while our selection of local ingredients will take you closer to the heart of Cyprus, as we support local markets.  We care about health so we also offer a wide range of sugar-free, organic, vegan and gluten-free options. Most of our pastries use raw cane sugar. We also avoid the use of chemicals, artificial flavourings, or industrial ingredients.  We respect our customers as we respect ourselves, that is why our creations are a delicate balance between health and quality.  We are passionate about pastry and we are happy to share this passion with you

Chef's portrait

23 YEARS OF EXPERIENCE 

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Georges Alain Papavgoulis graduated from the world-renowned culinary school Le Cordon Bleu in Paris. 

Originally from Greece, he kept perfecting his skills in France with the best professional education throughout his working years, namely at Ecole Valrhona in Versailles and the Cacao Barry Chocolate Academy in Blois for chocolate making, and Stephane Klein school in Belfort, for sugar sculptures.

 

He practiced his techniques at the prestigious Park Hyatt Paris Vendôme Hotel and the Michelin-starred restaurant Le Pur. He later took over the pastry chef position at the newly opened restaurant of famous fashion designer Ralph Lauren in Paris, the iconic venue of celebrities and fashionistas. 

 

Georges Alain worked for Dalloyau pastry shops in Paris, one of the best macaroon-makers in the world, and developed two boutiques abroad, in Baku as executive chef.

He continued to extend his experience as head of production at Franck Debieu’s bakery and pastry shops L’ Etoile du Berger in Paris, and later joined the luxury Barrière Hotels and casinos in Normandy, France. 

 

His international career also includes 5-star hotels in Greece, such as the elegant Belvedere Hotel in Mykonos that hosts the amazing Nobu Matsuhisa restaurant, and a 2-year passage in London, working for Sofitel Hotel Saint James Park and the gourmet Brasserie of Albert Roux, and the fine-dining restaurant of Harvey Nichols at the Oxo tower.

 

Eventually, he moved from Paris to Cyprus in 2019 to work as Executive Pastry Chef At Elysium Hotel, one of the best 5-star hotels on the island. 

After 23 years in pastry, he decided to share his passion and open his own pastry shop in Paphos to turn his international experience into unique creations for the greatest pleasure of food enthusiasts.

Bon appétit!

Catering & Events

FOR THE SWEETEST MOMENTS IN LIFE

We accept cake and dessert orderings for various occations of your life.

Birthdays, weddings, christenings, anniversaries, business gatherings, or simply an evening in with friends.

Make your precious life events special choosing from our catalog or a customized option. 

Please contact us for details. 

“Good food is the foundation of genuine happiness.” 

“La bonne cuisine est la base du véritable bonheur.” 

- Auguste Escoffier -

 

The Atelier

FRENCH SAVOIR FAIRE 

Do you want to learn how to make French pâtisserie?

Now you can with our workshops in our atelier.

Eclairs au chocolat, crème brûlée, millefeuille, macarons, Saint Honoré and everything you want to learn.  

If you are a professional and you want to learn advanced pastry techniques like sugar sculptures, chocolate moulage and modelage, entrêmets or croquembouches, you can follow our professional courses.

We have programs for kids, business team buildings, amateurs and professionals.

Please contact us for your suitable program. 

Contact us

info@georgesalain.com / TEL: +357 26 422 220 MOB : +357 97 811 879

Please contact us for any of your gourmet enquiries. We will reply to you shortly. 

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