Pastry Blog & News
Patrice Demers. À la minute
August 14, 2018 | Alberto Ruiz
The popular chef is synonymous of freshness, of immediacy, of freshly baked goods, of what is assembled in front of the customer. And all with an idea of service more typical of a restaurant than a conventional pastry.More info
Benjamin Siwek: “In my pastry creations, I use seasonal ingredients from around the world while incorporating local produce”
August 10, 2018 | Santiago Corral
The French executive pastry chef of The Ritz-Carlton Millenia Singapore oversees the pastry and bakery stations and menu creations for Colony, Chihuly Lounge, the Ritz-Carlton Club Lounge, the hotel banquet, and catering events.More info
Albert Adrià: “Enigma is born to seek the limits”
August 7, 2018 | Alberto Ruiz
Albert Adrià’s most ambitious, and perhaps definitive restaurant, the product commands, and the taste is the main objective. More info
Culinary Art School Tijuana prepares a Master’s in Contemporary Pastry and Bakery
August 6, 2018 | Ana Rodríguez
In October, the school specializing in culinary arts launches this master’s degree in which renowned Spanish, Korean, Dutch, and Mexican pastry chefs will participate.More info
Antonio Bachour premieres at the Italian school iCook
August 3, 2018 | Ana Rodríguez
The Puerto Rican chef continues to teach his style all over the world. One of his latest stops has been the school run by Francesca Maggio and Luca Montersino.More info
Sugar improves memory and mood in those over 60
July 30, 2018 | Ana Rodríguez
A small amount of glucose can help older people work more efficiently, according to research from the University of Warwick.More info
Virtual visits to international bakeries in Iba 2018
July 26, 2018 | Ana Rodríguez
How is bread made in Germany, Greece, Iceland, Austria, and the United States? In the next edition of the fair you can discover this and more without leaving Munich, with virtual reality glasses.More info
Eight great pastry chefs will decide the winner of Valrhona C3
July 25, 2018 | Ana Rodríguez
Chefs from Italy, Spain, the USA, France, Sweden, Canada, and United Arab Emirates will evaluate the work of the also eight candidates.More info
Michael Pretet: “Produce is the base of a good dessert”
July 20, 2018 | Santiago Corral
Perseverance and hard work characterize the career of young Michael Petret, pastry chef of the luxurious Landmark Mandarin Oriental in Hong Kong.More info
Dinara Kasko, the Origami cake’s molds
July 19, 2018 | Alberto Ruiz
The Ukrainian architect and pastry chef has spent a great amount of time folding sheets of paper and learning the methods and principles of origami. Inspired by the beauty of lines and patterns of the folds, he has created a few models using 3Ds max and printed them on a 3D printer.More info
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