Pastry Blog & News
On May 21, the winner of this French competition will be chosen, a competition which acquires an international dimension this year with some candidates being from Montreal and Venice.
David Marx is unstoppable. Following his vegan popsicles, he presents new models inspired by spheres and the pineapple. With each new launch, Marx demonstrates that there are no limits in the new geometric designs.
The Belgian pastry chef Pierre Marcolini has managed to wrap this summer’s new ice cream collection in warm romanticism. Through refined proposals such as black tea with jasmine in tubs and an attractive offer of customizable popsicles, Marcolini reinterprets the best of the summer season.
France, Italy, Spain, Scandinavia, and the United Kingdom/Switzerland now have the candidates who will be competing in the grand final next October in New York.
Among the main additions in its next edition is an expanded education program highlighting the techniques and proven strategies for streamlining wholesale operations, improving product quality and increasing profits.
The young pastry chef, who was candidate from the Île-de-France region, convinced the jury with a buffet dedicated to street art.
How is the perfect toasted bread achieved? Does the type of water you use make a difference in baking? How to rescue over-proofed dough? These are some of the questions answered in this ambitious publishing project.