Pastry Blog & News
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.
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.
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.
The name of the place is a play on similar words and also, according to its promoters, “both a warning and a challenge”
A tool with which to develop a sensory profile for each purée that in turn serves to promote the creativity of professionals in pastry, ice cream, chocolate, and cuisine.
The Catalan chef unveils the folders of his best recent projects into a great book on pastry and chocolate, approached from technique and recipes but also from science, anthropology, nutrition, sociology, design, and craftsmanship.
The Parisian chocolatier and sculptor becomes honorary president in an edition that wants to put more emphasis on women professionals and at the same time incorporate changes related to a more responsible spirit, committed to the sustainability of the planet.
The menu of this ice cream parlor combines finely crafted classic ice creams with the coupage technique and very unique proposals that aspire to be great house specialties.
Japonisme is in charge of elegant creations with perfect finishes in which ingredients such as yuzu, matcha tea, or black sesame play subtle interactions with the hallmark of the French master pastry chef.