Pastry Blog & News
Nathalie Pataut, trained by Alain Chartier convinced the jury with a macaron with a hint of spiciness.
Oliveira, from the restaurant Daniel, and Furstenberg from Bread Furst, have been recognized in the categories of Outstanding Pastry Chef and Outstanding Baker respectively.
Robert Collignon recovers the idea of the freeze-dried ice cream launched in the past to feed astronauts in space, but made in a less industrial way and with organic ingredients.
The iconic Asian bakery fair was held in April, and once again surprised with a varied product offering, more than 157,000 visitors and ambitious competitions.
The edition has been defined by Vincent Guerlais’s fantasy and a sublime buffet dedicated to Jules Verne.
Restauration professionals over the age of 21 with businesses located within the United States and Canada can apply until June 30.
Beyond the typical role of sucrose in the formulation of ice cream, the universal sweetener can also function as a very important natural preservative of fruits and spices. It is a fundamental ally to enhance the sensory value of ice cream and sorbet. Aroma, color, and flavor are aspects that Jaume Turró teaches us in multiple recipes from his book, 30 Essential Ice Creams, published by So Good and Grupo Vilbo.
A fun dessert with which the French chef has opened his second shop in Japan.