Pastry Chef Articles
We speak with the MOF chocolatier of his third and captivating book, “Bleu Chocolat”, available in our online store Books For Chefs.
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.
An establishment where you can discover and acquire the daring creations of this award-winning chef.
The Greek Baking School organizes this event, under Josep Pascual and with the participation of renowned bakers and pastry chefs.
Egg, rabbit, hat? The chef plays tricks in this collection.
The pastry chef, based in Canada, shares with us entremets that have taken her beyond her comfort zone.