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Pastry Blog & News

In our pastry blog, you will learn about the latest trends in haute pâtisserie and chocolaterie: news, articles and interviews with the most renowned pastry chefs

The consumption of vegan products is growing worldwide

July 14, 2022 |

According to the Puratos Taste Tomorrow report, 35% of Europeans buy these products at least once a week, and 30% in the rest of the world.More info

SG#28. What is surprising is that we continue being surprised

July 14, 2022 |

Meeting the needs of the consumer, giving more energy to baked creations, and continuing to design creations that make simplicity compatible with originality are all gathered once again in the July 2022 issue of So Good magazine.More info

Patisserie Manus, a 100% artisan success

July 8, 2022 |

Its brand has been consolidating over the decades in what could be defined as an idyll with its own customers, who have fallen in love with its repertoire of bread, pastries and cakes, including its fantastic wedding cakes.More info

How would you make a cake without flour, sugar, eggs, or butter?

July 7, 2022 |

Aurélie Thérond gathers 60 recipes without these four basic confectionery ingredients in her book, Je veux faire un gâteau mais je n’ai pas…More info

Four great pastry chefs preside over the WCM jury

July 1, 2022 |

Amaury Guichon, along with Kirsten Tibballs, Yusuke Matsushita, and Sachi Takagi will all ensure transparent and fair judging.More info

How to temper chocolate according to Ramon Morató

June 30, 2022 |

In his book Chocolate, the Catalan chef details the process, temperatures, and other aspects of tempering or pre-crystallization.More info

Luis Amado chocolate bonbons: Safe flavors, ‘go wild’ shapes

June 29, 2022 |

Luis Amado offers us in so good #27 a masterful interpretation of three universal classics in a chocolate bonbon versionMore info

The keys to the award-winning design of Files by Ramon Morató

June 27, 2022 |

Zoo Studio reveals the details of this design, recently awarded a Bronze Laus.More info

The École Nationale Supérieure de Pâtisserie expands

June 23, 2022 |

The expansion includes new laboratories and classrooms, as well as student apartments.More info

The book Files by Ramon Morató wins a 2022 Laus award for its publishing design

June 22, 2022 |

Just one year after its release, the chef’s second book has achieved Bronze for the design developed by Zoo Studio.More info