Pastry Blog & News
Following on from the great popularity that this pastry chef has gained throughout the world, his new project consists of a pastry boutique that reflects his style and includes all the aspects that he has come to master, from the dessert plate to the classic cake, through bonbons and macaroons, and always with his unmistakabale touches of colour and of flowers.
France gets ready to host the up-and-coming final of the most prestigious title that any French ice cream maker can aspire to, the MOF Glacier. The organisation of the event is led by the National Confederation of Glaciers of France, and they have everything ready so that all six candidates in contention have everything they need for the final on the 21st and 22nd February in Versailles. Jean Christophe Vitte, Jean-Thomas Schneider, Nicolas Jordan, Christophe Bouret, Vincent Boué and Jean-Luc Kenneally reached the final after three hard years of preparation and then winning through the regional elimination rounds.
The countdown begins for the 26th edition of the prestigious U.S. Pastry Competition. And the theme this year is very Hollywood, “Diamonds are a Girl’s Best Friend: Ladies Luxuries”. Marilyn Monroe and Howard Hawks immediately spring to mind…
So good..magazine #13 has a taste of chocolate and also of Barcelona. 9 chocolatiers from Barcelona share their experience and their creations, with styles equally diverse and surprising. However, it is not only Barcelona and chocolate that nourishes this edition of so good.. From Tokyo to Paris, Chicago to Melbourne, Milan to Montreal…
Prestigious pastry chef inaugurates Profiterole Chérie, a boutique in the 3rd arrondissement in Paris, where he elaborates his crunchy profiteroles in real time in front of his clients
So good..magazine #13 comes to you filled with new and surprising creations, from the great names in pastry cooking and others who will soon join them. 25 chefs, 60 creations, 304 pages…
A journey through some of the best patisseries in France which will dumbfound you due to the creativity of their contents in these (not so) classical Christmas desserts.
The newest edition of one of the great professional books on chocolate is now available. This singular work received much recognition and prestige in recent years and this updated version maintains all the quality of the earlier editions but with fewer pages and an even more competitive price.
The seed that was first planted at Tain l`Hermitage by Frédéric Bau, L’École du Grand Chocolat, now flourishes in its fourth global location, in one of the most enchanting areas in New York, the Dumbo neighbourhood, beside the Brooklyn Bridge
She knew she wanted to dedicate her life to patisserie when she was a little over 10 years old, although she did not know exactly why. After her academic education she began a dizzying career that seems to have no limits.