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Kings of Pastry

16 Chefs. 3 Days. 1 Chance.
France’s KINGS OF PASTRY compete for the title of a lifetime: the Meilleurs Ouvriers de France, or Best Craftsmen in France.

Director: Chris Hegedus, D.A. Pennebaker
Year: 2009
Time: 87 min

 Kings of Pastry
(2009) on IMDb

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UK: JustWatch
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Ways to Influence

Share this film with others who appreciate craftsmanship. It also makes a great gift for foodies!

Donate to the For Love of Chocolate Foundation, started by Chef Jacquy Pfeiffer who was featured in KINGS OF PASTRY. The foundation provides scholarships for students who otherwise would not be able to afford to attend The French Pastry School in Chicago.

Take an online course to learn classical skills while incorporating contemporary baking and pastry trends from around the globe.

Host a documentary and dessert party where everyone brings a dessert to share. Enjoy the array of treats while watching KINGS OF PASTRY.

Related Articles and Resources

‘Top Chef’ meets ‘Ratatouille’

KINGS OF PASTRY is less about professionalism than it is about the satisfaction that comes from making something as perfect as it can be.

Read the full review.

What’s the difference between a coulis and ganache?

This Glossary of Pastry Terms can help!

NPR: The Kings of Pastry Are No Cream Puffs

NPR’s Liane Hansen speaks to filmmakers D.A. Pennebaker and Chris Hegedus about their documentary. Listen here.

Chef Jacquy Pfeiffer writes about his M.O.F. experience

KINGS OF PASTRY’s Jacquy Pfeiffer published an article in the Huffington Post, recounting his own experience of the legendary M.O.F. competition.

“I hope that after seeing the film, KINGS OF PASTRY, all will have a newfound appreciation of the hard work of all artisans and their continual pursuit of excellence,” said Pfeiffer.


“If you’re not gonna go all the way, why go at all?”

Still craving sweets?

The New Yorker’s Adam Gopnik travels to Spain to explore the dessert revolution. He and pastry chef Alex Stupak talk about desserts, from Jell-O and soufflés to lemongrass mousse, jack fruit, and whole-wheat sorbet.

Listen to the podcast on The New Yorker.

Further Reading: A List of Books on French Pastry

The Art of French Pastry by Jacquy Pfeiffer

Patisserie: Mastering the Fundamentals of French Pastry by Christophe Felder

Grand Livre De Cuisine: Alain Ducasses’s Desserts and Pastries

The Fundamental Techniques of Classic Pastry Arts by the French Culinary Institute

The Sweet Life in Paris by Dav

Interview with filmmakers, Chris Hegedus and D.A. Pennebaker

Watch this PBS interview to hear the directors discuss the M.O.F. competition, the value of craftsmanship, and their own process of documentary filmmaking.

The French Pastry School

“A lifetime is not long enough to learn pastry. One always needs to keep working on mastering this ever changing craft. That’s what makes pastry so fascinating – it’s a never-ending story.”

Check it out here.


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