Pastry Blog & News
Christophe Michalak is the perfect example of the increasingly important role pastry is playing nowadays in the French media, especially in Paris. His brilliant career leading the desserts station at the Plaza Athénée merges into his successes in the past, such as winning the World Pastry Cup, and his promising projects for the future.
If the 2010 edition showed an impressive increase in the attendance figures (40% more), the Baking Expo (IBIE) 2013 does not seem to slow down and promises to break another record. This worldwide acclaimed exposition, aimed at all the sectors related to the baking industry, will take place next October 6th to 9th at the Convention Center in Las Vegas.
From October 17th to November 18th, the historical luxury hotel InterContinental Paris Le Grand will be the venue for an exhibition of 20 chocolate figures by Patrick Roger, Meilleur Ouvrier de France Chocolatier 2000. This is a further step in the influence of his artistic work on chocolate sculptures, a specialty which he has been developing in a very personal style for the last years.
The Salon du Chocolat in Paris 2013 (30/10 to 3/11) includes the fourth edition of its biennial edition for the professional sector (28 to 30/10). As if the figures precede it do not speak for themselves, 19 editions of the legendary Parisian salon for the general public and 23 celebrations spread across French and international geography and international, the new proposal in Paris ensures the expansion of the total surface area of 12,500 m2 (2012) to the current 20,000, occupying the entire pavilion 5 of the Paris Porte de Versailles exhibition space.
To be held in Paris next March 8th to 12th, Europain aspires to become, once again, the major reference exhibition for the bakery and pastry sectors in Europe. Last year’s figures (82,690 visitors) clearly vouch for its success and encourage the organization to at least equal the number of people captivated by this event.
Ten issues go a long way. Ten issues that have helped us to better understand this wonderful world of haute pâtisserie. so good.. magazine has from the outset counted on the favor, complicity and support of everyone, and we want to give our thanks.
This adventure would not have been possible without the eagerness that collaborators have put in each of the published works, and without the enormous generosity you have shown sharing your recipes, your secrets and your tricks.
For a few summers, the best French patissiers have been inspired by ice cream to offer more refreshing products and to surprise their customers with new collections. Whilst their proposals in the past years came in varied formats, elegant ice cream tubs are in fashion this season. The new ice cream and sorbet collections of some of the most prestigious and internationally renowned patisseries, such as Ladurée, Pierre Marcolini, Pierre Hermé and La Maison Henri Le Roux, have retraced their steps and left sophistication aside.
Once again, Atlanta will become the capital of American pastry by holding the latest edition of Pastry Live, next August 25th-27th. Young talented chefs and established professionals will demonstrate their skills at the varied competitions proposed and which will be open to the chefs from all over the country.
During the first weekend of June, the last qualifying round (the German preselection) to complete the finalists’ panel participating in the next edition of the World Chocolate Masters, October 28th to 30th in Paris, took place. A total of 20 chocolatiers have been chosen out of their respective national preselections held all over the world throughout this year, organized by the chocolate manufacturing firms Cacao Barry, Callebaut, Chocovic and Carma.