Why did romy leave spring baking championship

As the judging table gushes on Spring Baking Championship, Romuald Guiot has presented desserts worthy of the high praise. From impeccable visual to impressive flavors, the French pastry chef uses spices, creativity and details to set himself apart from the rest of the competition. In many ways, fans long for the opportunity to take that taste for themselves.

While Romuald’s resume is quite long, Food Network viewers are looking just at the various challenges in the episodes. But, that small glimpse does not tell the full tale of his talent. From head pastry chef positions to even his own éclair focused business, Romuald seems to be whipping up delectable desserts at every turn.

Recently, Romuald Guiot spoke to FoodSided about his Spring Baking Championship experience, favorite spring flavors and a few easy baking tips that any home cook can master.

With extensive French pastry knowledge, Romuald appreciates that a great dessert needs to be both beautiful and delicious. When asked, he said ”we eat with our eyes before our mouth. If it is not pretty, it’s going to be hard to love the dish.”

That concept is clear on Spring Baking Championship. The desserts he presented during the season have been stunning. Although it might be hard to disturb that perfection, it cannot be resisted.

When asked about how the visual is reflected in his spring desserts, Romuald said “My favorite color is purple, but I think all colors represent spring, spring is the most colorful season! The flowers, the sky- everything is colorful and bright.”

That brightness isn’t limited to just the color palate. Romuald shares that “I am a citrus lover. I love all of them, there are so many different flavors to use in baking.” As many dessert lovers appreciate, that zesty flavor can have people craving another bite.

Even though Romuald has a robust French pastry knowledge, he understands that desserts must evolve. Given that his business has vegan options, Romuald wants people to rethink their perception of vegan desserts. “People think vegan desserts are not tasty, and limited, but that is not true.” Maybe it is all about the right vegan dessert can be a game changer.

At the same time, Romauld is candid about the type of desserts that people like. Even with his éclair business, he is looking to push people. Although he believes that people love sugar, a great dessert is more than just cloying sweet.

Romauld believes, “I think my vision of light and sugarless pastries is not necessarily going to please them, but I think my technique will be an advantage.” That advantage is helpful both on Spring Baking Championship as well as in the pastry world.

But, Spring Baking Championship is targeted to a particular audience. In order to earn that praise, Romauld must impress the judges. Similar to other contestants, one judge might be hard to appease.

Romauld believes that Duff is the hardest to impress. Specifically, he said, “he is a professional and has an educated palate. My biggest struggle was to understand the judges’ different tastes in order to adapt my recipes and techniques to impress them.”

As seen throughout the season, Romauld has received praise from the judges. But, some viewers watch the Food Network competition for inspiration. Although there might not be a 20 ingredient dessert plated with tweezers on the kitchen table, there are plenty of tips and tricks to be mastered.

Romauld recommends, “The most important thing is to follow the recipe, and always follow it carefully! It’s also important to not do much, working with 2 or 3 elements is more than enough.”

And, what dessert makes Romauld Guiot smile? He loves an apple tart. That dessert reminds him of his childhood. But, he would prefer to skip a dessert bought by his wife. Unfortunately, those store-bought cupcakes are off the table.

More desserts by Romauld Guiot can be seen on Spring Baking Championship Season 8, which airs Monday nights at 8 p.m. or can be streamed on Discovery+.