Latest content
February 27, 2026
Crème Brûlée NY Roll with vanilla bean custard by Antonio Bachour
February 20, 2026
Sachiyo Takagi
February 17, 2026
Golden Hive Noir with honey and dark chocolate by Nicolas Lambert
February 12, 2026
Yulia Ivanova’s pastry tribute to the stages of cocoa maturation
Contents
Anne Coruble, Yulia Ivanova, Graham Mairs, Yusuke Matsuhita & Sachiyo Takagi, Julien Álvarez, Albert Adrià, Alexis Sanson, Christophe Domange, David Baert, Fabien Emery, Nicolas Lambert, Carmen Rueda, Dexter Lee, Charles Spence, Luis Amado, Matthieu Atzenhoffer& Alba Ruiz Ceamanos, Irene Iborra, Janice Wong
Review
FRANCISCO MOREIRA
"For me, it is important that whatever ingredient I am adding has a reason to be there and makes sense from both technical and taste perspective"
QUOTES PASTRY CHEFS
SAMUEL DUCROTOY
“A young mind brings a fresh point of view and can renew old ways of doing things”
JUAN GUTIÉRREZ
“I love pastry, because it allows me to communicate with others in a different way. A dessert is always an opportunity to tell a story”
NATALIE ENG
“The rule of three… three different ingredients/flavors that should come together harmoniously. I try not to go over that… otherwise it just gets a little too complicated”