Pastry Blog & News
The French town of Deauville held the sixth edition of the ‘Omnivore Food Festival’ from 20th to 22nd February, a gastronomic congress which not only gathered some of the most important cooks but also gave strong support to haute pâtisserie. In
Half a dozen of eggs is a collection of six surprisingly original Easter eggs. Based on pure geometric lines, biggest respect for ingredients and an aesthetic position linked to minimalism, Rubén Álvarez’s creativity shows how many possibilities the figure of an oval has. The name of this collection clearly anticipates the type of game this chocolatier wants to begin with his interlocutors.
In this edition of the impressive Italian fair Sigep, the birth of a new and spectacular world championship for pastry chefs 23 years old and younger has been confirmed. We’re talking about the Junior Patisserie World Championship, which has held its first edition and was a great success.
The recent victory of the Spanish team in the Pastry World Cup is, for many reasons, a historical, extraordinary, and great achievement. The intense emotion when Gabriel Paillasson announced “l’Espagne” after seconds which seemed eternal is still alive.
Patrick Roger surprises Paris once again with the creation of a giant chocolate Christmas tree ten meters
in height and weighing nearly four tons. Roger and his team took about a month to finish this grand
Everything is ready. The biggest patisserie show in the world is approaching. There will be 19 countries competing in the 2011 edition, 19 teams that will fight to reach the highest spot on the podium and achieve glory. Lyon will once again be the world capital of patisserie for two days. The Coupe du Monde de la Pâtisserie reaches its twelfth edition since it was created by Gabriel Paillasson in 1989, and it does so with more strength than ever seen before.