Capella Bangkok Welcomes Celebrated French Baker Gauthier Denis for an Exclusive Bakery Collaboration

Capella Bangkok unveils an exclusive collaboration with acclaimed French baker Gauthier Denis, bringing the artistry and craftsmanship of traditional French boulangerie to the banks of the Chao Phraya River through a collection of handcrafted breads, viennoiseries and signature pastries created exclusively for the hotel’s culinary venues.

Renowned for his expertise in artisanal baking and refined pastry craftsmanship, Chef Gauthier has honed his skills at some of France’s most prestigious culinary institutions, including Le Cordon Bleu Paris, École Lenôtre and Plaza Athénée Paris. Working closely with Chef Paulo Bairan, Executive Pastry Chef and Chef “Faye” Vatcharawaree Sukarawan, the Head Baker of Capella Bangkok, he has developed a collection that celebrates authentic French baking traditions while embracing the creativity and innovation that define the hotel’s culinary philosophy.

Launching today, the collaboration introduces a limited-time selection of artisanal breads, buttery viennoiseries and contemporary pastries, available throughout the festive season at Phra Nakhon and KIN by Capella Bangkok. The collection has been thoughtfully created through a collaborative development process between Chef Gauthier and Capella Bangkok’s pastry team, combining French techniques, premium ingredients and a shared pursuit of excellence.

Among the highlights are traditional French baguettes, naturally fermented sourdoughs, elegant brioches and meticulously laminated pastries, each showcasing the precision and craftsmanship of French boulangerie. Signature creations include the Blackcurrant, Almond and Vanilla Brioche, the Mango and Passion Fruit Flower Pastry and the Pistachio Chocolate Pain au Chocolat, a contemporary interpretation inspired by the global popularity of Dubai chocolate.