Pastry Blog & News
We wanted to share the impressions of Antonio Bachour (owner) and his two most direct managers, the pastry chef Ana Karina and the sous chef Sandro Ambrosio, during these early stages of existence of BBB and some of the creations that we can find on the premises.
Dinara Kasko has found in pastry a field in which she can put the Voroni Diagram or Biomimicry into practice. In so good #16, the chef and architect reveals the steps which make up her creative process and, exclusively for us, her most recent designs
In the Alícia Foundation, the chef comes into contact with a laboratory machine, the centrifuge, which separates oil components in different states (solid, liquid, fat) without thermal processes. An innovative technique that has become the leitmotif of desserts like Centrifuged Strawberry.
Michel Cluizel, Sosa, Sicoly, La Roise Noire … There are many brands in the industry who rely on the expertise of Puigvert.
Pierre Hermé has created a pastry which is a delicious miniature replica of the House of Dior for its first anniversary.
The master, Institute Technical Director – Pastry, and instructor, is an example of savoir-faire and an open-minded attitude.
Chefs from Italy, Spain, France and the USA will evaluate the work of the eight candidates eligible to win this prestigious title.
Why make pastry your life’s work? Here are some arguments in favor, without forgetting the inconveniences.