Pastry Blog & News
Jacopo Bruni: “A good dessert should be the one to involve as many senses as possible”
January 27, 2020 | Santiago Corral
The Italian chef, who is now the new executive pastry chef at The Peninsula Beijing, makes beautiful desserts full of flavor and which awaken memories. More info
A day with Cacao Barry and Callebaut and his new WholeFruit Chocolate
October 3, 2019 | Santiago Corral
So Good has been invited, along with renowned chefs, to meet the latest chocolate creation of Cacao Barry and Callebaut.More info
Jacquy Pfeiffer: “Finding the right balance of flavors, textures, and simplicity takes time and work”
October 1, 2019 | Santiago Corral
The co-founder of the French Pastry School is positive that elevating the level of pastry in the United States is possible by educating the consumer. More info
Eunji Lee: ‘I want to be a good leader, not just a good pastry chef’
July 5, 2019 | Santiago Corral
Originally from Busan (South Korea), she is the young pastry chef at Jungsik New York, a two-Michelin-star restaurant that is a must for lovers of contemporary and creative Korean cuisine. Her mission: to make people happy with her desserts.More info
Carrie Lewis: ‘In Chez Panisse, there is no ego, no competition’
June 5, 2019 | Santiago Corral
The pastry chef of this French-inspired bistro style restaurant, located in Berkeley (California), offers a menu filled with local, organic, and seasonal products.
More info
Susanna Yoon: “When creating chocolates, we let our humor come through in the form of our favorite childhood sweets and images”
May 17, 2019 | Santiago Corral
An elegant approach and respect for the product has made Yoon, Head Chef and Founder of Stick With Me Sweets, become one of the finest chocolatiers in the city of New York.More info
Luis David Valderrama: “We are subjected to local availability of the product, so we have to be very creative”
April 12, 2019 | Santiago Corral
The restaurant Mil, with views of the ancient ruins of Moray (Peru), focuses on ancestral native cuisines with ingredients grown in different altitudes of the Andes. Its cuisine chef explains the creation process for new dishes.More info
Lisa Vega: “Making desserts with chocolates is like going to the farmers market”
February 19, 2019 | Santiago Corral
The Bean to Bar was new to Lisa before joining as Executive Pastry Chef at Dandelion Chocolate and accepting the challenge of developing a customized line of pastry products with the company’s chocolate.More info
Kevin Pannier: “It’s challenging to serve a wide variety of pastries within a hotel’s cake shop”
January 11, 2019 | Santiago Corral
The Parisian chef, who has had an interesting culinary career in places like Wellington, Kiev, Dubai, Moscow, Bermuda, and France, is the executive pastry chef of the Mandarin Oriental Hotel since 2017. More info
Sam Aisbett: “I want my food to not be confined by trends or geographical boundaries”
December 13, 2018 | Santiago Corral
The Australian chef is the owner and executive chef of Whitegrass, a Michelin-starred restaurant leading fine dining destination in Singapore.More info
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