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Pastry News

The latest news about current affairs within the world of pâtisserie: new stores, latest business news, trends, schools, associations…

Barry Callebaut presents its first 3D chocolate printer prototype

February 1, 2017 |

The cocoa producer has collaborated with byFlow to create a machine which opens the doors to “the chocolate experience of tomorrow”. More info

Le Cordon Bleu launches a book of great pedagogical value

December 16, 2016 |

A 500-page, full-color tome in which the key to learning pâtisserie with the “Le Cordon Bleu” style is presented. More info

Nestlé will reduce the sugar in their chocolates up to 40%

December 9, 2016 |

The company’s scientists have modified the structure of sugar molecules to offer healthier chocolates but with the same flavor. More info

Le Quartier des Ânes, Swiss chocolate with donkey’s milk

November 29, 2016 |

In Morges, Gérard Fornerod, in collaboration with Eurolactics, presents a tasty chocolate which is very nutritious and suitable for all of those who are intolerant to the proteins in cow’s milk.More info

Relais Desserts takes on four new members

September 22, 2016 |

John Kraus, Daniel Álvarez, Cédric Pernot, and Yoshiaki Kaneko are the pastry chefs entering this illustrious guide.More info

Chocolate and cocoa companies come together to act on climate change

June 8, 2016 |

The WCF is leading an unprecedented initiative involving several stakeholders in the cocoa value chain to devise solutions to climate variability and deforestation.More info

Research to improve the quality of chocolate with ultrasounds in Belgium

June 6, 2016 |

Researchers at KU Leuven have developed a new technique that sends out ultrasonic waves into cocoa butter to see whether it crystallizes correctly.More info

Velvet chocolate crystals in a scientific study

April 22, 2016 |

The chocolatier Enric Rovira and the Crystallography Group at the UB present the results of a study which details the polymorphic evolution of chocolate crystals depending on the temperature scale used. More info

“Modernist Bread”, the Modernist Cuisine’s new book, will be released in 2017

April 13, 2016 |

How is the perfect toasted bread achieved? Does the type of water you use make a difference in baking? How to rescue over-proofed dough? These are some of the questions answered in this ambitious publishing project.More info

Relais Desserts celebrates its 35th anniversary with a charity gala in New York

April 6, 2016 |

The Association has organized a charity cocktail with all profits going to the City Harvest Association against hunger.More info