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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

The 7th edition of the Concours Macaron Amateur goes to the candidate from Vannes

May 22, 2017 |

Nathalie Pataut, trained by Alain Chartier convinced the jury with a macaron with a hint of spiciness.More info

Cubic color bonbons by Pierre Marcolini

May 19, 2017 |

Quinoa, sesame, and seasonal fruits are some of the ingredients of these bonbons included in the chef’s summer collection.More info

The 2017 James Beard Awards reward Ghaya Oliveira and Mark Furstenberg

May 18, 2017 |

Oliveira, from the restaurant Daniel, and Furstenberg from Bread Furst, have been recognized in the categories of Outstanding Pastry Chef and Outstanding Baker respectively.More info

A new freeze-dried ice cream with organic ingredients has been released

May 17, 2017 |

Robert Collignon recovers the idea of the freeze-dried ice cream launched in the past to feed astronauts in space, but made in a less industrial way and with organic ingredients.More info

TIBS 2017: more visitors, more exhibitors, more booths

May 12, 2017 |

The iconic Asian bakery fair was held in April, and once again surprised with a varied product offering, more than 157,000 visitors and ambitious competitions.More info

36th edition of the Relais Desserts International Meeting in Nantes

May 11, 2017 |

The edition has been defined by Vincent Guerlais’s fantasy and a sublime buffet dedicated to Jules Verne.More info

Registration for Valrhona C3 North American Selections is now open

May 8, 2017 |

Restauration professionals over the age of 21 with businesses located within the United States and Canada can apply until June 30.More info

Europain reinvents itself in 2018

May 5, 2017 |

The bakery-pastry event is facing its next edition with a new image, new dates, new segmentation, and new contentsMore info

Flavored sugars. How to boost the flavor of ice cream

May 4, 2017 |

Beyond the typical role of sucrose in the formulation of ice cream, the universal sweetener can also function as a very important natural preservative of fruits and spices. It is a fundamental ally to enhance the sensory value of ice cream and sorbet. Aroma, color, and flavor are aspects that Jaume Turró teaches us in multiple recipes from his book, 30 Essential Ice Creams, published by So Good and Grupo Vilbo.More info

3, 2, 1 … pop! Dominique Ansel’s Zero Gravity Chifflon Cake

May 3, 2017 |

A fun dessert with which the French chef has opened his second shop in Japan.More info