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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…

Elwyn Boyles at The French Laundry. Simply Perfect

October 9, 2018 |

We enjoy some delicacies from the large pastry program of The French Laundry, from Fernch classics to avant-garde proposals thanks to his man in charge, Elwin BoylesMore info

Ice cream pastry gains prominence in the summer season of Une Glace à Paris

September 27, 2018 |

Classics such as the omelette norvégienne, the ice cream charlota, and the Nougat Glacé shine brightly at the end of the summer season of Emmanuel Ryon and Olivier Ménard’s ice cream shop.More info

Bart de Gans: “My aim is to go with the new developments in pastry”

September 27, 2018 |

For his official presentation to the readers of So Good, this Dutch globetrotter, has wanted to be inspired by his favorite culture, Asia.More info

Amaury Guichon’s pastry, for the first time in New York at Dominique Ansel Bakery

September 26, 2018 |

The acclaimed French chef will present a selection of signature pastries at Ansel’s headquarters in Soho.More info

Antonio Bachour and Carles Mampel, together at T Dessert in Beijing

September 21, 2018 |

Both chefs once again demonstrate that they work very well together.More info

The OC’OO ways at Disfrutar Restaurant

September 12, 2018 |

In the hands of these three cook genius they are also running tests that will transcend what is properly haute cuisine, thinking about the implementation of this appliance in domestic realityMore info

Jean-Paul Hévin opens his sixth boutique in Paris

September 6, 2018 |

A 65 m2 place, very close to the Louvre Museum, with two different spaces: a chocolate cellar and a tasting area.More info

Step by step of a sugar ear of corn décor by Frank Vollkommer

September 3, 2018 |

With the help of Volkommer, we go into the secrets to design different decorations that give personality to an artistic sugar work.More info

A typical Parisian café, Pierre Hermé’s latest establishment

September 3, 2018 |

Pierre Hermé will offer his latest proposal, this time centered around the table, on Beaupassage, a place full of charm and works of art

More info

Gellan gum applied to heat-resistant gelatins in bakery

August 29, 2018 |

In the book, Evolution, Jordi Puigvert explores the technical possibilities of gellan gum from the preparation of a raspberry gelatin, which is highly resistant to baking, and which is part of a cake filling.More info