Pastry Blog & News
Antonio Bachour continues his tireless teaching labor across the globe. These days he is giving a comprehensive education at the International Pastry Forum in Panama. However, he previously left his mark and particular style in the Ecole du Grand Chocolat
The artistic Swedish group The Tomorrow Collective, among its many projects, has developed this ingenious kit to prepare natural sweets made directly from seasonal fruits. The intention of the creators is to reclaim the pleasure of sweets by avoiding those
Earlier this year, Oki Sato, head of the Japanese studio Nendo, was named Designer of the Year by Maison & Objet.
He created nine pieces of chocolate measuring 26 x 26 x 26 cm on the occasion of the Paris
Admired and beloved by his colleagues, he shares his opinions, experiences and thoughts with so good #14, and confesses his family has always been the success in his life and he would love to write a second book with traditional recipes.
The 20 candidates will undergo exciting tests in which they will have to develop their creativity and imagination to the max.
Giant strawberries that sprout from the ceiling, gilded cages, panels projecting movie images, tables shaped like pastry doilies, colorful chairs, the ice cream cart, and a dark curtain in the background… La Dolça prolongs and tops the fantastic walk through the world of Tickets…
Two German students have printed hundreds of fonts of different cultures and religions in chocolate bars sold as souvenirs at the Buchstaben Museum.
11 European countries are participating in this qualifier with a direct ticket to the Coupe du Monde de la Boulangerie.