Pastry Blog & News
Jérémie Runel continues to give free rein to his imagination with new cups and ice cream jars, framed within La Fabrique Givrée’s Glace-tronomie concept. Refined combinations that experiment with acidic contrasts, versions of classic pastry like the Mont-Blanc, and the local produce of Ardèche.
Lippo, Morel, Arnaud, and Forcone are some of the professionals who will give 100% hands-on workshops in the next edition of this well-known pastry event.
80 recipes, detailed step-by-step instructions by the Australian chef for those who want to master the delicate art of biscuits, cakes, sweet treats, and desserts.
The third edition of the International Congress has made restaurant pastry, a sector in continuous growth, the focal point through the participation of four top pastry chefs.
The master pastry chef Philippe Conticini has decided to revisit his mythical millefeuille in collaboration with the historic ice cream shop, Raimo. A launch which unites the trade of two Parisian institutions in one single product: one of the most traditional ice cream shops and a pastry flagship with great personality, La Pâtisserie des Rêves.
Towards the end of summer and the beginning of autumn, the inventor of the cronut will open his first bakery in Europe where one can try a menu of signature pastries from his original shop, as well as a new line of London-only items.
At the 26th edition of these renowned awards, Dalhia Narvaez, of Osteria Mozza, has been chosen in the pastry category and Joanne Chang, owner of Flour, in the bakery category.
Five candidates participated in the first thrilling semifinal of the competition, which was held in Achern.
The famed chef based in Milan inaugurates a classroom for demonstrations where a small group of attendees can ask for advice and discover his culinary secrets.