Pastry Blog & News
In California, they have announced significant progress in the production of this sugar substitute.
On the cover, Frozen croissant with apple tatin by David Gil and Albert Soler
This ambitious book, which incorporates a QR code as a novelty, is now available at Books For Chefs.
From vanilla pods to brooches with stones. Great French chefs surprise this year with impressive proposals both visually and in terms of flavor.
Participating countries will have five and a half hours to present 16 dessert tasting desserts, two artistic pieces, and a buffet.
The Americas Selections of the Coupe du Monde de la Pâtisserie will be held for the first time in the USANovember 14, 2023 | Ana Rodríguez
New Orleans has been chosen to host this continental qualifier in June 2024.
The Executive Pastry Chef at Spoon and Stable in Minneapolis creates desserts that tend to be very bright and intentionally plated, the result of great teamwork.
Four key moments in the evolution of Postrería, from gastrobar to prestigious dessert restaurant in MexicoNovember 2, 2023 | Fernando Toda
It opened its doors in 2013 as a unique informal space and ten years later it has a new location and is committed to franchises.