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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

François Payard’s macaron donut

April 29, 2016 |

For Macaron Day, the French pastry chef invented a sweet new hybrid which can be tasted in New York. More info

The Amateur Macaron 2016 will be French, Italian, or Canadian

April 27, 2016 |

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. More info

Kyl21’s new geometric popsicles

April 26, 2016 |

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. More info

Floral aromas in Marcolini’s new summer collection

April 25, 2016 |

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.More info

Velvet chocolate crystals in a scientific study

April 22, 2016 |

The chocolatier Enric Rovira and the Crystallography Group at the UB present the results of a study which details the polymorphic evolution of chocolate crystals depending on the temperature scale used. More info

The European finalists for the C3 international dessert competition

April 20, 2016 |

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. More info

Singapore wins the Asian Pastry Cup

April 20, 2016 |

The team, formed by Desmond Lee Yam Hock and Pang Yun Kian also received a special award for best sugar piece.More info

IBIE 2016 widens the scope and depth of their education program

April 15, 2016 |

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. More info

Corentin Poirier-Martinet, France’s Best Apprentice Pastry Chef 2016

April 14, 2016 |

The young pastry chef, who was candidate from the Île-de-France region, convinced the jury with a buffet dedicated to street art.More info

“Modernist Bread”, the Modernist Cuisine’s new book, will be released in 2017

April 13, 2016 |

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.More info