Henri Charpentier

Henri Charpentier was a French-born American pastry chef and chocolatier renowned for creating innovative desserts in the early 20th century. He popularized the "Bombe" style of glacé desserts—delicious frozen treats with a smooth, ice cream-like interior covered in a shiny chocolate shell. Charpentier worked in prestigious restaurants like the Waldorf-Astoria in New York, where his creative confections gained acclaim. His techniques and inventions influenced modern pastry making, blending artistry with culinary science. Charpentier's work helped elevate dessert presentation and flavor, leaving a lasting impact on the pastry world.