Pastry Blog & News
Countdown to Wei Loon Tan’s online pastry masterclass
June 5, 2020 | Ana Rodríguez
At the end of June, the award-winning Malaysian pastry chef will teach this class organized by PastryBCN using Zoom More info
Dalloyau Paris sends the chef to your home and personalizes cakes
June 3, 2020 | Ana Rodríguez
La Maison launches a new website with very useful services in times of coronavirus.
More info
Six pastry chefs and five bakers nominated for the James Beard Awards 2020
June 2, 2020 | Ana Rodríguez
Lincoln Carson, Juan Contreras, and Zachary Golper are among the candidates to win these awards that have been postponed by the coronavirus.More info
10 movies in love with pastry
May 29, 2020 | Jaume Cot
Can anyone doubt the cinematic power of a good chocolate or a freshly baked cookie? These proposals on the small and large screen confirm that the relationship between pastry and cinema is highly emulsifiable.More info
Elena Pérez: ‘The emotion with which you create a dessert works both ways’
May 28, 2020 | Jaume Cot
Desserts inspired in chapters, it is the challenge this pastry chef hast to face in Preludio’s restaurantMore info
Love Sarah, a sweet and feminine film
May 27, 2020 | Ana Rodríguez
Eliza Schroeder’s first feature film declares her love for sweet cuisine.More info
More than 50 new measures to guarantee maximum health security at Sigep
May 26, 2020 | Ana Rodríguez
These actions are part of the #SAFEBUSINESS by IEG project launched by IEG Italian Exhibition Group.More info
Valrhona organizes live talks to face the ‘new normal’
May 25, 2020 | Ana Rodríguez
The company wants to help chefs adjust to these uncertain times with inspiring and informative conversations.More info
The World Chocolate Masters is postponed to 2022
May 22, 2020 | Ana Rodríguez
The national teams will start in March 2021 and the grand final will be held in October 2022 in Paris.More info
Jordi Puigvert: “Evolution has meant a before and after in my professional career”
May 22, 2020 | Luis Concepción
On 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
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