Pastry Blog & News
Jordi Puigvert: “Evolution has meant a before and after in my professional career”
May 22, 2020 | Luis ConcepciónOn the occasion of the launch of the fourth edition of this book, we look back at the production process with the author and we evaluate his contribution to the sector.More info
The Pastry Alphabet, the DNA of pastry creativity
March 17, 2020 | Ana RodríguezIn this book, the chefs of Cacao Barry offer practical recipes to master the art of French pastry, enhance creativity, and exceed the limits of flavor.More info
Sweet Devotion by Daniel Álvarez reaches its second edition
February 19, 2020 | Ana RodríguezThis treaty of modern pastries continues to arouse great interest among those who want to start or perfect their technique when making puff pastry doughs.More info
Radix, the journey to the essence of Paco Torreblanca’s pastry
December 9, 2019 | Ana RodríguezThe acclaimed chef advocates a timeless, simple, and essential pastry which is goes beyond fashion in his new book.More info
Opéra, Cédric Grolet’s new and ambitious book
December 5, 2019 | Ana RodríguezThe renowned chef addresses pastry and bakery made the moment it is ordered and before the customer’s eyes.More info
100 recipes by Le Cordon Bleu in the book, “The Pastry School”
November 29, 2019 | Ana RodríguezIn this book, the prestigious Parisian school transmits all the secrets for becoming a true pastry chef.More info
Modernist Bread arrives at Books for Chefs in Spanish and English
October 16, 2019 | Ana RodríguezThis collection, consisting of five volumes, presents a revolutionary way of understanding bread, combining practical and scientific knowledge with ideas that are at the forefront of research.More info
Immersed in toppings
February 28, 2019 | Luis ConcepciónWith the launching of Más, Mario Masiá reclaims the topping from its creative and artistic side as one of the clearest ways to add value to ice cream today.More info
Mario Masiá reveals the potential of toppings in Más
February 21, 2019 | Luis ConcepciónThe captain of the Spanish Team who were runner-ups of the 2016 Ice Cream World Cup debuts in the publishing world with a book that goes in search of the synergies of ice cream. Thus, Más is the gateway to the multiple possible combinations between ice cream and its complements. The date of the official launch is February 27.More info
So good is turning 10
February 5, 2019 | Alberto RuizCelebrating ten years and 21 issues of so good magazine with a fabulous creations by Australian pastry chef Kirsten TibballsMore info