Pastry Chef Articles
Stéphane Leroux: “Everything can be reproduced in chocolate, except crystal-clear water”
April 18, 2018 | Jaume Cot
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 | Jaume Cot
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 | Ana Rodríguez
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 | Jaume Cot
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 | Ana Rodríguez
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 | Ana Rodríguez
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 | Lisa Shames
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 | Ana Rodríguez
Egg, rabbit, hat? The chef plays tricks in this collection.More info
Jordi Bordas explores the possibilities of inulin
March 1, 2018 | Jaume Cot
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 | Fernando Toda
The pastry chef, based in Canada, shares with us entremets that have taken her beyond her comfort zone.More info
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