Pastry Blog & News
The USA team for the Coupe du Monde of the Pâtisserie will be decided in August.
The display cases of pastry shops begin to fill with citrus and fresh flavors that invite one to enjoy the good weather.
Here we propose a tour of ten delicate desserts, created by great pastry chefs who make one fall
Creative forms, lots of inventiveness, and allergen-free creations in the Belgian pastry chef’s book.
What was once a trend, today is excess and repetition. Everything is round, smooth, polished, colorful, and shiny. And for something as superfluous as pastry to continuing being necessary, it is essential that it reflects the soul, character, and imprint of its creator.
The creation of sorbets in, for example, a restaurant, where it is not usual to have a wide range of sugars, makes it interesting to simplify the creation process as much as possible. We look back at some recommendations from the great master, Angelo Corvitto.
The award goes to Gérard Dubois’s latest book, launched to celebrate the 25th anniversary of the Roise Noire.