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Pastry Blog & News

Hexagonal eggs, by Enric Rovira

April 15, 2011 |

Chocolatier Enric Rovira’s proposals keep reminding us that chocolate has no boundaries. His new Easter eggs collection is most appealing due to the minimalist –as well as effective– concept it conveys. This is a collection of assorted eggs whose cross-sections tend to hexagons and which show six vertical edges.More info

Play, new book by grupoVilbo

March 23, 2011 |

A macaroon which resembles a yo-yo, candy marbles, a pirate bonbon, marzipan tennis balls… these are just some examples of what the readers will find in this singular book.More info

A new collection of tools created by Pierre Hermé

March 17, 2011 |

Examples have been mounting of chefs associated with designers to name their collections of tools or kitchenware after said chefs in the last few years. This is the result of the prestige cuisine has been acquiring on a global level, which has eclipsed the media’s potential in pastry. Until now.More info

The US Pastry Competition, alive and kicking

March 11, 2011 | 1

Once again it was a great festivity for pastry and art. There is a magical conjunction that is produced in this type of contests, where spectacular presence and sensitivity are enhanced in this artisan trade. The 22nd edition of the US Pastry Competition, the pastry competition annually organized by Paris Gourmet in New YorkMore info

Omnivore Festival, showroom of haute pâtisserie

March 4, 2011 |

The French town of Deauville held the sixth edition of the ‘Omnivore Food Festival’ from 20th to 22nd February, a gastronomic congress which not only gathered some of the most important cooks but also gave strong support to haute pâtisserie. InMore info

Codes, capsules, shadows and contours

February 10, 2011 |

Half a dozen of eggs is a collection of six surprisingly original Easter eggs. Based on pure geometric lines, biggest respect for ingredients and an aesthetic position linked to minimalism, Rubén Álvarez’s creativity shows how many possibilities the figure of an oval has. The name of this collection clearly anticipates the type of game this chocolatier wants to begin with his interlocutors.More info

Italy demonstrates the level of its junior pastry chefs

February 3, 2011 |

In this edition of the impressive Italian fair Sigep, the birth of a new and spectacular world championship for pastry chefs 23 years old and younger has been confirmed. We’re talking about the Junior Patisserie World Championship, which has held its first edition and was a great success.More info

A dream come true

January 27, 2011 | 2

The recent victory of the Spanish team in the Pastry World Cup is, for many reasons, a historical, extraordinary, and great achievement. The intense emotion when Gabriel Paillasson announced “l’Espagne” after seconds which seemed eternal is still alive. More info

See you in La Coupe du Monde de Patisserie

January 19, 2011 | 1

The 12th edition of the Coupe du Monde de Patisserie takes place January 23rd and 24th in Lyon, France. During two intense days, the French gastronomy capital will also become the world’s haute pâtisserie capital.More info

Between the earthly and the divine

January 11, 2011 | 1

Gastronomy isn’t unaware of economy. In fact we can find certain similarities between both disciplines in the recent years: unlimited growth, golden years, bubble, and now the hard return to reality.More info