Elena Krasnova: “I really wanted to take my path and create something that... November 20, 2017 | Jaume Cot
Yogurt, coconut and pineapple cheesecake by Antonio Bachour November 10, 2017 | Ana Rodríguez
Julien Álvarez, new pastry chef at Le Bristol Paris November 16, 2017 | Ana Rodríguez
Chocolate art and technique in Stéphane Leroux’s latest book October 30, 2017 | Ana Rodríguez
Pacojet Junior, focusing on essentials
Sweet devotion, by Daniel Álvarez
The history of Dalua millefeuille or what has to do air with viennoiserie are some of the topics that we talked with the pastry chef during the preparation of his book “Sweet Devotion”.
Richard Orlinski, in tandem with Yann Couvreur, has dazzled the attendees of the fair with a monumental sculpture measuring 4.5 meters in height.
The salon will have a more global profile thanks to a program of top championships and initiatives dedicated to the professional growth of the confectionery sector’s young promises.
The young Spanish chef and his partner Poli Gómez explain some keys necessary to understanding how to consolidate a state-of-the-art pastry boutique in a place far from the big metropolis and with little familiarity with this family of products.