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Pastry Blog & News

Pierre Hermé’s Madame Figaro entremets

October 16, 2015 |

Last days to taste this orange and raspberry financial biscuit, brioche and crème brûlée with orange blossom, light cream with candied fruit, fruit, and flowers.More info

Sugawara, the Japanese competitor, wins Top Patissier in Asia

October 16, 2015 |

The attendees at the Japan Cake Show were able to experience this high level competition that included Jordi Bordas, Takashi Ochiai, and Angelo Musa as the international panel of judges.More info

La Fabrique Givrée fills their autumn-winter menu with magic

October 15, 2015 |

Once again, there is a breath of fresh air in the formats and flavors of the new menu at La Fabrique Givrée for this autumn-winter. The new offer marches to the beat of products such as ice cream sabers, ice cream cups, Christmas logs, ice cream cakes, individual ice cream jars and much more. Jérémie Runel and his friends also emphasize very gastronomic flavors and unusual combinations: orange blossom and Medjool dates, pink grapefruit and juniper berries, mango and Madras curry; pineapple, banana and lemon.More info

Four Hands, Hans Ovando and Gustaf Mabrouk

October 14, 2015 |

Pastry Chefs Cross the Borders begins its trajectory in Asturias in only one language: patisserie.More info

Pastry Concept: Leonardo di Carlo’s new laboratory and classroom

October 13, 2015 |

The Italian pastry chef fulfills one of his dreams with this space where continuing researching formulas and sharing them with other professionals is possible. More info

Michalak implements his “pâtisserie de demain” in his first establishment

October 13, 2015 |

Clean white lines, casual and youthful graphics, and a pastry offer with a lot of discourse define the premises located in the Parisian Marais.More info

Florian Poirot wins the UK Pastry Open

October 9, 2015 |

Florian Poirot and Chris Zammit have been chosen to compete in the grand final of the Coupe du Monde in Lyon in 2017.More info

Ryon and Ménard create a collection of neoclassical vacherins

October 8, 2015 |

Une Glace à Paris faces autumn with an eye on the renewal and development of its winter menu. So with the change of season, Emmanuel Ryon and Olivier Ménard begin to introduce their collection of ice cream pastry. And that really is the true heart of an ambitious project; it is not going to be stuck selling ice cream in bulk. Not even closeMore info

Seven trends for patisserie packaging design in 2015

October 6, 2015 |

The stationery sector is in vogue in patisserie packaging design. Packaging is very much influenced by changing consumer habits resulting from the crisis. Cost containment, eliminating the superfluous, simplicity, and the authenticity of noble materials such as paper and cardboard mark the latest designs in different parts of the world.More info

Europain will explore the connections between bakery and catering

October 2, 2015 |

More than 150 exhibitors and 800 scheduled activities predict a promising edition.More info