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Pastry Blog & News

In our pastry blog, you will learn about the latest trends in haute pâtisserie and chocolaterie: news, articles and interviews with the most renowned pastry chefs

Fantasy, by Escribà, a successful dream come true

September 10, 2014 |

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.More info

Pastry Live – a setting for a whole variety of competitions

September 3, 2014 |

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.More info

Junior Pastry Championship among central events of next SIGEP

August 28, 2014 |

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.More info

The Salon du Chocolat celebrates its 20th birthday

August 19, 2014 |

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.More info

Antonio Bachour’s second book of creations

August 18, 2014 |

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.More info

Intersicop returns even stronger

August 12, 2014 |

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.More info

Stéphane Glacier creations land in Dubai

August 5, 2014 |

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.More info

Sigep 2015 signals a strong commitment to diversification

July 30, 2014 |

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.More info

Hamburg champions a more vegetable-based desserts through iPastry

July 27, 2014 |

Christian Hümbs, René Frank and Xano Saguer bring their own vision for restaurant desserts to this German city, in which vegetables are integrated with other more traditional elements in dessert gastronomy. The event also hosted the elimination round for the Pastry Chef of the Year championship.More info

21ºBrix. Creative brilliance in the art of the dessert

July 24, 2014 |

Despite its importance, the restaurant dessert has never received the recognition it deserves. To demonstrate the infinite possibilities available to any chef for closing a menu, the Collective, 21ºBrix gathered in Barcelona to dedicate themselves to the task for a full day.More info