Pastry Blog & News
Romain Dufour: ‘The technique behind making the perfect croissant is more difficult that it seems’
December 1, 2022 | Jaume Cot
For Romain Dufour, viennoiserie is in vogue all over the world, and not only among chefs, but also among consumers, especially in the United States. More info
Five curiosities about the baguette in Google Arts & Culture
November 30, 2022 | Ana Rodríguez
To make the legacy and process of making the most popular bread in France known, the platform presents its first digital exhibition dedicated to French gastronomy.More info
My Jewish Bakery gathers the best Jewish pastry and bakery recipes
November 28, 2022 | Ana Rodríguez
Vanessa Zibi presents Ashkenazi, Sephardic, and Israeli cooking in this book available in French at Books For Chefs.More info
Antonio Bachour: “Bachour Buffets is a book to open a pastry shop and have recipes for five years”
November 25, 2022 | sogoodmag
The popular chef gives us the keys to his new book, published by Grupo Vilbo, which goes on sale on November 25.More info
Canada wins the I International Ice Festival Madrid
November 24, 2022 | Ana Rodríguez
The 11 participating teams had to create ice sculptures around the theme, “Fantastic Creatures”.
More info
Books For Chefs prepares a Black Friday full of deals
November 24, 2022 | sogoodmag
Reduced prices, signed books, and much more from November 25 to 28.More info
Antonio Bachour and Yohan Ferrant, two Books For Chefs authors at a sweet professional point in time
November 23, 2022 | Ana Rodríguez
This 2022, the renowned chefs have launched books that are going to be on everyone’s lips.More info
Pía Salazar named the best pastry chef in Latin America by 50 Best Restaurants
November 21, 2022 | Ana Rodríguez
This pastry chef, from the restaurant Nuema (Quito), uses Ecuador’s biodiversity to create avant-garde desserts.More info
Sirha Lyon will have a space dedicated to doughs
November 18, 2022 | Ana Rodríguez
In Bake & Pastry, attendees will be able to acquire knowledge in fermentation and other baking techniques.More info
Francesco Boccia: ‘I think people should become aware of what it really means to be a cook or pastry chef’
November 17, 2022 | Alberto Ruiz
The Italian chef gives some ideas with which it is difficult not to agree and offers three exclusive creations that reflect his philosophy and his pastry style classic, technology and taste.More info
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