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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…

Stéphane Leroux: “Everything can be reproduced in chocolate, except crystal-clear water”

April 18, 2018 |

We speak with the MOF chocolatier of his third and captivating book, “Bleu Chocolat”, available in our online store Books For Chefs.More info

Scott Green: “I am pushing myself to do more with less”

April 17, 2018 |

Back in the pages of So good, Green uses simple tools, simple techniques, and basic molds in creating his work. A true declaration of principles that he himself explains to us.More info

The pastry shop Le Meurice Cédric Grolet opens its doors

March 28, 2018 |

An establishment where you can discover and acquire the daring creations of this award-winning chef.More info

Miquel Guarro’s chocolate masked lion

March 28, 2018 |

Assembling an Easter egg with chocolate elements made with a pattern achieves a spectacular result.More info

The First International Bakery and Pastry Seminar in Greece

March 26, 2018 |

The Greek Baking School organizes this event, under Josep Pascual and with the participation of renowned bakers and pastry chefs.More info

Easter is dyed flamingo pink by Ernst Knam

March 20, 2018 |

The fashion bird of last summer is the star of the Easter collection of this chef based in Milan.More info

Alex Stupak. Pastry was just the beginning

March 15, 2018 |

The desserts Stupak and Binnie create at Empellón, not only taste good but feature visually stunning elements.More info

Mister Mystère, Marcolini’s surrealist Easter collection

March 9, 2018 |

Egg, rabbit, hat? The chef plays tricks in this collection.More info

Jordi Bordas explores the possibilities of inulin

March 1, 2018 |

The pastry chef analyzes inulin at so good #19 an ingredient that, according to him, will revolutionize the formulation in pastry in the next few years.More info

Ksenia Penkina: “My work is accurate and precise, classy and elegant. Just like me”

February 23, 2018 |

The pastry chef, based in Canada, shares with us entremets that have taken her beyond her comfort zone.More info