Pastry Blog & News
This year, Latin America has a new event dedicated to avant-garde patisserie, with workshops and master classes given by Javier Guillen, Carles Mampel, Antonio Bachour, Oriol Balaguer, and Xavier Barriga.
Plated desserts are especially important in this edition of the magazine accompanied by great figures in French and international patisserie, all while chasing after the work and creators who are setting trends in the sweet gastronomy scene.
This renowned Barcelona chef has traveled to Athens, invited by one of our distributors, to introduce Obsession with brilliant practical demonstrations.
In October this Salon, a unique opportunity to discover and taste one-of-a-kind chocolates from different countries, returns.
Dark chocolate is not the only one that is “medicinal”. According to a British study, the calcium and fatty acids present in milk chocolate are also beneficial to health.
Both chefs unite to offer, right in the center of Paris, nougatines, vacherins, Norwegian omelettes alongside ice cream and traditional French sorbet.
From the hand of Italian Gourmet, Diego Crosara once again demonstrates his talent in micro-patisserie. However, his book, Mignon Salati, is not only about precision and meticulousness. This pastry chef unveils new alliances between sweet and savory by means of 60 recipes. The book broadens the possibilities of pastry in a small, savory format to forcefully reclaim it for use in shops as well as in banquets and catering. This long-running professional reaffirms himself in haute Italian patisserie with a new book to watch out for.