Pastry Blog & News
The spoon has been designed by Michel / Fabian as if it were an extension of the hand so as to enjoy creamy foods such as yogurt, honey, giandujas, porridge, or chocolate mousse.
In Scandinavian chefs’ dishes there are common features such as elegance, minimalism, freshness, the territory and a commitment to vegetable elements. We gather the most recent and charismatic desserts of three great Danish chefs in so good #17.
The pastry chef is obsessed with the signature that his chocolates must have, with explaining the characteristics of his cocoa. Obsessed with offering a different chocolate, without altering it with sugar or vanilla.
The cocoa producer has collaborated with byFlow to create a machine which opens the doors to “the chocolate experience of tomorrow”.
Within the framework of the biennal BIG Lyon, the MOF created a praliné brioche which was 35 meters long and weighed 75 kg.
The French chef, trained as a fashion designer and with a career of more than 10 years, enters the world of pastry with enthusiasm. She defines her style as especially feminine, colorful and always looking for something personal and ephemeral, as if it were a collection for an haute couture fashion show.
France first and Japan second. It was what many of us imagined would happen before it began, but we had to be there to know in which way they were going to delight us and to excite us once again.