Jocelyn Harris Duerrmeier
A Parisian craving, a discerning eye, and a woman who couldn’t understand why Ibiza didn’t have a patisserie like the one she loved so much at the Ritz in Paris. That’s how Pâtisserie Margot came to life: not as a business, but as an extension of its creator’s own way of life. Jocelyn Harris Duerrmeier renovated, designed, cultivated, curated, brought talent together and created her own universe. A high-end bakery where fruit picked from her own agritourism farm sits alongside Valrhona chocolate, Normandy butter and French flour. A menu with no shortcuts and a display of impeccable taste on the island’s most exclusive promenade.
Jocelyn didn’t set up Pâtisserie Margot to impress. She set it up because it didn’t exist. Because as a customer, she couldn’t find anything that lived up to her standards. So, she created it¨, Behind hes Swiss Army knife persona lies surgical precision. Because Pâtisserie Margot isn’t just another pastry shop, and its success is no accident.
When Jocelyn decided to create this space, she set out to elevate Ibiza. That’s why there’s nothing generic here. The bakery is in Figueretes, everything is made on the island: pastries, cakes, macaroons, teatime, brunch, baked goods for yachts, villas or jets. "We grow nearly everything ourselves, such as yuzu, strawberries and citrus. And what we don’t, we import following strict criteria, including Valrhona chocolate, French butter and mill flour. Nothing here comes pre-cooked or ready-made. It’s top quality or it doesn’t make it in.”
Caviar
The kitchen is led by María, a pastry chef with Michelin-star experience, a steady hand and a calm gaze. She’s the one who gives shape, and soul, to everything that leaves that bakery. “María isn’t just a technician: she’s a creator. Her precision is evident even in the quiet moments when the oven is working,” says Jocelyn.
On the terrace, overlooking Dalt Vila, the dining room feels like a living showcase: elegant, intimate, relaxed. Brunch is served all day, because Ibiza doesn’t do fixed hours. The Eggs Benedict are inspired by those at the Ritz, the viennoiserie changes with the season, and the clients, many of them regulars, discreet, demanding, know there’s no room for carelessness here.
But Margot’s heart goes beyond sweet treats. “We create real client experiences here. We know our clients by name, by their preferences, even by their dogs’ names. We know when they’re arriving, what they ordered last year and what they’re expecting this summer. And if we don’t know, we find out,” says Jocelyn. Under her leadership together with an incredible team of people, consultants such as Manuel Herraiz and other people around, relationships have been built with many business including the Ibiza Marina, luxury magazines such as Louis Vuitton, Loro Piana, Gucci or others in the Marina, Sabina, Experimental, as well as with private catering services and events. The protocol is clear: “The answer is always yes. Then we solve the problem.”
“We’ve got a refrigerated van, moulds of every size for private jets, remote payment systems, custom product design and a digital catalogue with full traceability. If someone asks for a macaron tower for a 200-person wedding or a cake that fits in the fridge of a Falcon jet, we make it. And it turns out perfect.”
One of the highlights is teatime, which includes everything from iconic potatoes inspired by Kaspia (oven-baked with 30 grams of caviar on top) to foie gras on brioche accompanied by a selected Champagne and wine list done with exquisite taste of the hand of Moet Hennesy and together with our consultant team. It’s all finger food, all elegant, all designed not to fill you up, but to seduce. “You come here to enjoy yourself, not to leave feeling full. We’re not a restaurant, we’re an experience.”
And that experience has also embraced the new standards of luxury. “We’ve added a wellness menu with blue spirulina, vegan collagen and lactose-free proteins, because that’s what the client wants. It’s not marketing. It’s active listening. But always on brand: healthy, yes, but never light on quality.”
Dubai chocolat
In an Ibiza where many go for quantity or showmanship, Pâtisserie Margot is in a league of its own. And that may be its greatest charm. “We don’t want to be everywhere. We want to be where we’re needed, and do it better than anyone else,” says Jocelyn, recalling how, in just two years, the Juan Carlos I promenade has been transformed with the opening of restaurants like Zuma, Salvaje and still having his best places such as Cipriani. And Margot is still there, not shouting, but setting the pace. "Pâtisserie Margot was built to reflect exactly what I wanted as a customer." That’s why it works. Because it’s not out to grab attention. Just to attract those who know how to look.
