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> Pastry Blog & News

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

Jerome Landrieu. Hard work as the best strategy

March 25, 2015 |

In So Good 13 we talk to Jerome Landrieu about the present and future of pastry, and evaluated his first six years in the Chicago Chocolate Academy.
More info

Melissa Coppel and Jean Marie Auboine’s new classroom in Las Vegas

March 23, 2015 |

Jean-Marie Auboine Chocolatier presents a new classroom, detached from the workshop and production space where classes will be taught by renowned chefs with an area dedicated to “Bean to Bar”.More info

American tour of Grupo Vilbo’s new book by Jose Romero

March 20, 2015 |

Jose Romero visits some of our distributors to publicize his cookbook firsthand.More info

March 20 is approaching, le Jour du Macaron

March 18, 2015 |

Ten years ago, Pierre Hermé began this festival that has, in addition to honoring this delicious sweet, a charitable purpose: to raise funds to fight cystic fibrosis. This March, Hermé’s challenge and of the members of Relais Desserts is to reach the figure of 100,000 €.More info

The candidates to win the World Chocolate Masters 2015

March 17, 2015 |

The final will not be held until October, but we already know the names of 18 of the 20 candidates vying the coveted title.More info

Lebey will choose Paris’s best chocolate dessert in March

March 16, 2015 |

The 30th of March, Lebey will award the five best culinary creations of the year in the capital of France, one of them being the chocolate dessert.More info

The Sucré Scène at Omnivore convinces everyone

March 13, 2015 |

This week, Paris has welcomed some of the most relevant pastry chefs in the French scene at Omnivore, who surprised everyone with avant-garde creations.

For example, the MOF Glacier Emmanuel Ryon (MOF Glacier, World Pastry Champion in Lyon) opted for oneMore info

Virgin fiber: vegetable packaging for chocolate

March 11, 2015 |

With the release of The Origin Box, the Belgian company Du Caju Printing & Packaging makes a clear commitment to virgin fiber so as to minimize the risk of chocolate acquiring a strange taste or odor derived from the material it is presented in. More info

In search of the best designs for Easter chocolate piece

March 9, 2015 |

Valrhona has organized an Easter contest with the theme “Children and Sweets” for members of its loyalty program Cercle V. The public can vote for their favorite creation from 5 to 26 March.More info

Valrhona Bachour Dessert Styles in Miami

March 5, 2015 |

Valrhona USA continues travelling to teach professional pastry chefs and help them reach their full potential. The next destination is Miami and the professor is Antonio Bachour, a pastry chef who shares his commitment to excellence and passion for the craft with this chocolate brand.More info