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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

Szilárd Tóth and Csenge Dusha: ‘We believe in preserving both food and heritage’

September 1, 2021 |

Salt Budapest looks towards Hungary culinary tradition, especially from the countryside to offer a unique and modern cuisine, including bread and dessertsMore info

Everything is ready for the most peculiar edition of the Coupe du Monde de la Patisserie

July 30, 2021 |

Only 14 countries will face off in a final full of changes that are aimed at better responding to the challenges of today’s socieMore info

Jérémie Runel’s bars grow with strawberry, pistachio, and salted caramel

July 29, 2021 |

The bar format is one of the most genuine expressions of La Fabrique Givrée’s ice cream patisserie, available both individually and in a version for sharing. A collection that continues to expand with new proposals based on ingredients such as strawberry, pistachio and salted camel.More info

The Alchemist’s deliberate controversy over six courses

July 22, 2021 |

Ants, blood, tongue … discover six desserts from the most controversial restaurant on the current Nordic scene, Rasmus Munk’s The AlchemistMore info

Emmanuel Hamon gathers his latest creations in a free ebook

July 20, 2021 |

Entremets and individual cakes developed in master classes and collaborations with commercial brands in recent years are now the star content of the first book by the Breton chef based in UkraineMore info

Don’t forget the omnivore

July 16, 2021 |

More ethical and more care about special consumers are changing the pastry as we have known so far, but don’t forget the historical consumer who has always enjoyed essential ingredients in this tradeMore info

Dominque Ansel opens a French viennoiserie counter in his NYC Pastry kitchens

July 16, 2021 |

Located in the heart of his central workshop in NYC, these counters pay tribute to the croissant and other puff pastry in which the chef is a true specialist.More info

Sigep announces a progressive recovery of artisan ice cream around the world

July 15, 2021 |

Through its Trends Observatory, the fair describes the recovery of exports of ingredients and machinery for the ice cream industry, as well as the dynamism of ice cream chains around the world, particularly in the United States, the Middle East, and Asia.More info

Cédric Grolet designs a collection of pastry tools for Zara Home

July 9, 2021 |

Brushes, mortars, whisks, tongs, and even a juicer are part of a collection finished in black tones and with a predominance of the use of wood and stainless steel.More info

Miko Aspiras is behind the opening of Don’t Doughnuts in Sydney

July 8, 2021 |

The name of the place is a play on similar words and also, according to its promoters, “both a warning and a challenge”More info