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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…

Kreuther Handcrafted Chocolate. Timeless flavors and work through modern eyes

March 15, 2017 |

Chocolate enjoys a new and unique setting in which to shine thanks to the expertise of Marc Aumont.More info

From Gaston to the present, Lenôtre’s Easter tribute

March 13, 2017 |

Millefeuilles, kouglofs, bowl cakes, decorations with chocolate shavings… the fun ‘petits patissiers’ made of chocolate will be completely unique.More info

5 food concepts imagined through chocolate

February 27, 2017 |

Studio Appétit, in collaboration with Oialla Chocolate, proposes a Room Service collection so hotel guests can have a unique experience.More info

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