Pastry Blog & News
The Grupo Vilbo is launching the second edition of “Evolution”, by the pastry chef Jordi Puigvert, due to demand from the sector that has welcomed this work with open arms. It is a book which provides a framework to the world of technological and next generation ingredients, as well as a summary of this highly versatile professional’s approach to pastry cooking.
The avant-guarde interior of Patrick Roger’s new Parisian shop in the Madeleine has recently been awarded one of the main prizes in the Paris Shop and Design awards. The enormous curve design, which acts as the central element in the layout of the chocolate store proved decisive in overcoming the fellow contenders in the food category. It is a store in the image of the creative genius of a MOF chocolatier who is constantly talked about.
After many years dreaming about creating a large-scale event that fuses pastry cooking, theatre and performance, the indefatigable and creative Christian Escribà has been able to realise this dream in Singapore. It was a highly ambitious dream, which has already borne positive initial results, not only in the number of visitors but also in their reactions. Don’t miss the spectacular images from this spectacular event.
Once again, Pastry Live turned Atlanta into a capital of pastry cooking. From the 24th to the 26th of August, this great event offered interesting seminars and a handful of various professional competitions, such as the National Showpiece Championship or the Chocolatier of the Year.
The Junior World Pastry Championship, with a total of ten different teams participating in it, will be the international pastry competition triggering the next edition of SIGEP. And this will only be the beginning of an extensive program of pastry competitions which will take part during the five days of the fair, together with sweet exhibitions which with definitely make this edition more attractive.
The Salon du Chocolat reaches its 20th birthday and makes two almost simultaneous announcements. On the one hand there will be the classic celebration in Paris, from the 29th October to the 2nd November. And on the other hand, there will be a London event, between the 17th and 19th October at Olympia, which will be included in the programme of activities for Chocolate Week.
Autumn sees the launch of the second book of Antonio Bachour’s creations, which contains more than 120 different dishes that will no doubt be warmly received by the sector, as they were on the day of the launch of the first book, which is now completely sold out.
The Spanish bakery and pastry fair, Intersicop, has set a date for next year’s edition of April 2015, which coincides with Salón Gourmets, and is specifically orientated to the restaurant industry and to high quality gastronomic products. Additionally, two notable national pastry competitions will also take place – the senior MMAPE and the junior CANJOP.
Stéphane Glacier adds his name to the list of the great pastry chefs who will offer their products in Dubai. Cakery & Épicerie by Stéphane Glacier will be managed by a trusted team hand-picked by the French chef, which notably includes Masahiko Matsuda.
The great Italian exhibition of ice cream and pastry will next year be strengthened by two events running simultaneously: RHEX (restaurant and café industry) and AB Tech Expo (bakery). The organisers expect to beat the spectacular attendence figures of last year’s edition.