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Pastry Chef Articles

With our Pastry Chef Articles, you will be the first to find out what the most renowned professionals worldwide are up to: their latest collections, their businesses and their travels, their lectures…

A meeting to push the boundaries of the creativity

May 30, 2023 |

Dimitri Fayard, Martin Diez, and Nicoll Notter are the protagonists in Chicago’s Chocolate Academy’s Creative WeekMore info

Lauren V. Haas: ‘Equipping chefs with sustainability competencies will have a long-lasting impact’

May 24, 2023 |

Haas, interested in sustainability, proposes to act in several directions, relying on local producers, reducing waste production, eliminating disposable plastics and opting for compostable materials, or optimizing energy consumption.More info

Four recipes to get the most out of the combination of fruit and chocolate by Guittard & Les Vergers Boiron

May 23, 2023 |

Both companies, united by their commitment to responsibly sourced ingredients, have presented the second edition of the La Joie de Vivre cookbook.More info

Cédric Grolet: ‘If pretty, it attracts the customer – if tasty, it keeps them coming back.’

May 10, 2023 |

In so good.. magazine 29 we have spoken with one of the chefs who is ahead of the trends.More info

How to improve the use of cocoa powder in pastry according to Talia Profet and deZaan

May 3, 2023 |

In the book Know Cocoa, the producer shares its knowledge of the infinite possibilities of this ingredient.More info

Valentin Mille: ‘Without freshness, pâtisserie loses value’

April 12, 2023 |

The goal of the French chef at Four Seasons Madrid is to build proposals capable of combining the local, tradition and modernity, all without losing sight of the fact that they are ‘crowd-pleaser’ products.More info

Andrea Tortora: ‘To innovate is not to create something new, but to continue, maintain and renew a tradition’

March 29, 2023 |

Andrea Tortora has become an interesting figure of the new Italian pastry. New, modern, reflective and attentive to the latest trends, whether related to environmental issues, alternative ingredients or redefining conceptsMore info

Nine chocolate eggs for a spring-like and magical Easter

March 17, 2023 |

From bees that remind us of the need to take care of the planet to spectacular bouquets of flowers. The great pastry chefs surprise again with pieces that look like works of art.More info

Francisco Migoya: ‘Nothing makes us more creative and resourceful as scarcity’

February 15, 2023 |

This Mexican chef shares with so good.. magazine in this interview his philosophy about what pastry should be today, which he executes through a system he has baptized as ‘Simplissimus’.More info

Four Valentine’s proposals that give a twist to the classic heart

February 13, 2023 |

Valentine’s Day is here and chefs go for hearts, but with an innovative touch. Long live love!More info