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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

Bachour bakery and bistro. The place

August 22, 2016 |

We wanted to share the impressions of Antonio Bachour (owner) and his two most direct managers, the pastry chef Ana Karina and the sous chef Sandro Ambrosio, during these early stages of existence of BBB and some of the creations that we can find on the premises.More info

Dinara Kasko: ‘Why not? Tasty and beautiful, that’s great’

August 16, 2016 |

Dinara Kasko has found in pastry a field in which she can put the Voroni Diagram or Biomimicry into practice. In so good #16, the chef and architect reveals the steps which make up her creative process and, exclusively for us, her most recent designsMore info

Centrifuged strawberries from “El Maresme” by Jordi Guillem

August 10, 2016 |

In the Alícia Foundation, the chef comes into contact with a laboratory machine, the centrifuge, which separates oil components in different states (solid, liquid, fat) without thermal processes. An innovative technique that has become the leitmotif of desserts like Centrifuged Strawberry.More info

Jérôme de Oliveira’s opening in Polygone Riviera

August 8, 2016 |

Since August 6, the young pastry chef has a 20-m2 kiosk with terrace in this mall.More info

Jordi Puigvert takes his evolutionary pastry from Australia to Bolivia

August 3, 2016 |

Michel Cluizel, Sosa, Sicoly, La Roise Noire … There are many brands in the industry who rely on the expertise of Puigvert.More info

Venus, Pierre Hermé’s pastry homage to the House of Dior in Seoul

July 29, 2016 |

Pierre Hermé has created a pastry which is a delicious miniature replica of the House of Dior for its first anniversary. More info

Jean-François Deguignet: ‘Product freshness has become crucial in the world of pastry’

July 27, 2016 |

The master, Institute Technical Director – Pastry, and instructor, is an example of savoir-faire and an open-minded attitude.More info

The winner of Valrhona C3 is in the hands of a select group of chefs

July 26, 2016 |

Chefs from Italy, Spain, France and the USA will evaluate the work of the eight candidates eligible to win this prestigious title.More info

Five good reasons to be a pastry chef and one reason not to be

July 22, 2016 |

Why make pastry your life’s work? Here are some arguments in favor, without forgetting the inconveniences. More info

PreGel. Training as a key to professional success

July 21, 2016 |

The italian firm is not only one of the major figures in the world of ice cream desserts. In addition, has twenty training centers worldwide that offers in-depth information in several categories.More info