Image Image Image Image Image Image Image Image Image Image

Pastry Blog & News

A tunnel of edible flowers by Janice Wong

August 7, 2015 |

In her latest artistic montage, the chef of 2am Dessert Bar proposes a stroll among chocolates, gummies, and marshmallows that glow in the dark. More info

Typographic Chocolate at the Museum of Letters in Berlin

August 4, 2015 |

Two German students have printed hundreds of fonts of different cultures and religions in chocolate bars sold as souvenirs at the Buchstaben Museum.More info

The European qualifier for the Coupe Louis Lesaffre is coming soon

August 3, 2015 |

11 European countries are participating in this qualifier with a direct ticket to the Coupe du Monde de la Boulangerie.More info

Patrick Roger, a master of chocolate and art!

July 31, 2015 |

Sculptures, a book and his own gallery. In the coming months, the great creative talent of Roger is unveiled. More info

Philippe Segond. ‘For the french, pastry is a full-fledged art’

July 30, 2015 |

The last great challenge of the head of Maison Philippe Segond, with three establishments in the Aix-en-Provence region: to be chairman of the jury for the MOF 2015. In So Good 14, he talked about this competition.More info

Carles Mampel takes his pastry to Melbourne

July 29, 2015 |

The chef visited Savour Chocolate and Patisserie School, the school run by Kirsten Tibbals in Melbourne.More info

The art of patisserie in play at Sigep 2016

July 28, 2015 |

The Pastry Arena area of the Salon will become a runway for first class competitions: Pastry Queen, The Star of Chocolate, the Coppa del Mondo della Gelateria…More info

Andrés Lara’s Christmas Boutique Hands on at the Chocolate Academy Tokyo

July 27, 2015 |

In early September, the Cacao Barry Asia Pacific Regional chef will be demonstrating his pastry in the academy that Barry Callebaut has recently opened.More info

Fermented cocoa with hybrid yeast could improve the quality of chocolate

July 24, 2015 |

A team of researchers from the University of Leuven and the Flanders Institute for Biotechnology (Belgium) has begun an investigation, in which Barry Callebaut has been active, on one of the fundamental processes in the development of good chocolate: fermentation.

More info

To the beach with Vincent Guerlais!

July 23, 2015 |

The MOF chocolatier stirs our taste buds once again with three very beachy chocolate products!More info