Pastry Blog & News
The first edition of the Art & Pastry Festival in Lugano (Switzerland) is putting the final touches to the organization of an extensive program of lectures, courses, round-table conferences, workshops and contests with which it intends to attract an estimated public of 2,000 to 2,500 people as we have been informed. It will take place on the weekend of 2nd and 3rd March, and will consist of more than 30 activities.
Quentin Bailly, Mathieu Blandin and Joffrey Lafontaine obtained the gold medal for France at the last edition of the World Pastry Cup, held on 27th and 28th January in Lyon, at Sirha’s Paul Bocuse Hall. The great favorite team proved again why they are one of the strongest and most competitive countries in this competition. Alongside the French, the Italian and Japanese teams also mounted the podium.
Winner of the sugar showpiece competition on the very first day Sigep was inaugurated, The Star of Sugar, Davide Malizia showed once again yesterday that he is at his best after leading the Italian team straight to victory during the Junior Pastry World Cup.
The necessary respect for tradition is not incompatible with the not less necessary evolution. Progress, advance, the exploration of new ways, a new step ahead – all this is part of human condition itself.
However, if you are not able to improve the original, or at least to offer a well-reasoned, clear version of it, you’d better not take the risk.
Next January 27th and 28th, during the SIRHA International Trade Fair (previously known as ‘Les Métier de Bouche’) in Lyon, the 13th edition of the World Pastry Championship will take place. Ever since it was first inaugurated in 1989, promoted by its current president Gabriel Paillasson, this event has done nothing but gain prestige and a spectacular nature.
To be held next 26th to 30th January in Lyon, Sirha has announced, within a tight program of activities, conferences and contests, the development of Caketoy’Z, an exhibition devoted to design under the signature of major figures in this discipline and from the sweet and savory culinary world. The repertoire of creations will consist of some creature-looking individual desserts which will prove the enormous potential which the relations between design and gastronomy in general and pastry in particular have.
The unique chocolatier Patrick Roger has just opened his umpteenth store, which has little and a lot to do with the previous ones. On number three place de la Madeleine, in the very heart of Paris, his establishment is, above all, a personal exercise of art and passion in the finest style, so typical of this MOF chocolatier.
Chocolate Week, from 8th to 14th October, was born in London some good years ago as a response for a market eager to find the latest trends in top-of-the-range chocolate. And creating a showroom in which artisans and companies could exhibit their latest creations produced excellent results. As everybody knows, being at Chocolate Week is a reward for excellence for the best chocolate artisans and manufacturers, as well as a privileged communication channel which helps the finest chocolate industry meet the most demanding British customers.
It will be the thirteenth of its kind in the world, and the third one in the American continent (there is one in the United States and a second one in Canada). Barry Callebaut is planning to open a Chocolate Academy in Mexico soon. The establishment of the chocolate multinational in Mexico derives from an agreement signed with Turín, with which Callebaut shares the aim of increasing the sales both in the industry sector and –especially– in the gourmet and professional one.
As Paco himself has stated repeatedly, ‘not a single day have I stopped learning’. And above this, he has incessantly taught all those who have ever approached his workshop or attended any of his countless courses all over the world. So now, and taking advantage of the excellent facilities in his workshop, the ‘Paco Torreblanca School’ is born, with the purpose of imparting his knowledge through a complete, fully-structured program which will include the main subjects of artisanal patisserie.