Pastry Blog & News
More than 150 exhibitors and 800 scheduled activities predict a promising edition.
The author of “Evolution” has traveled to France to continue spreading his evolutionary pastry.
Christophe Adam presents eight arty eclairs with an icy appearance, intense flavors, and crunchy textures.
The shop, located in the neighborhood of Williamsburg, now has a cleaner, minimalist aesthetic, consistent with Rick and Michael’s chocolate philosophy.
The pastry chef presents this Chinese specialty coated in Mexican dark chocolate with sesame praline and soft caramel among its ingredients.
Sofas shaped like Toblerone, chocolate brick walls, mini-bars modeled after a safe …. the hotel designed by Marcel Wanders is full of nods to Swiss chocolate.
Silikomart, the Italian firm specializing in the design and manufacture of silicon molds for pastry and ice cream making, will offer courses lead by great international chefs for professionals and amateurs.