Pastry Blog & News
Sébastien Bouillet, Franck Fresson, Pascal Lac and Vincent Guerlais are not just four of the best professional patissiers in France. They have joined together in order to honor the macaroon in a different, unique and participative way – each of them announced a competition, in their respective towns (Lyon, Metz, Nice and Nantes), to find the best amateur macaroon.
Istanbul is one of the most fascinating European cities, as both Western and Middle-Eastern cultures merge into one. For that reason, this Turkish metropolis shows itself to be the ideal meeting point where to gather the offer of the pastry and bread industry from both sides of the Bosporus.
The Chocolate Academy of Chicago and Cacao Barry® are searching for the Chocolatier of the Year in 2012 in its annual L’Art du Chocolatier Challenge, a competition that encourages creativity and expertise in designing and executing original creations.
Celebrated chefs Oriol Balaguer, Jordi Butrón, Jordi Roca, Paco Torreblanca, Ramon Morató and Dani García, as well as some Spanish food journalists were those responsible for naming the desserts of Victor Trochi (from Argentina and based in Spain), chef from Les Magnolies restaurant (Arbucies-Girona), as the winning of “The Best Restaurant Dessert 2011” award
The school EspaiSucre (Barcelona, Spain) continues to work hard with the aim of giving restaurant desserts a prestigious role. For that reason, they did not hesitate to announce the third edition of the more and more consolidated international contest ‘The Best Dessert of Restaurant’, which will be held next October 17th and will bring eight professionals from five different countries face to face.
Paco Torreblanca’s pastry, thanks to this great master’s unmistakable style, has become an international, timeless reference. His masterpiece book is proof of that, originally published in 2003, and whose third edition we now present. Its international success and a constant request for it from different countries has led us to republish it once again.
The macaroon fever does not seem to stop growing in France, to such an extent that there is no patisserie worth its salt without a selected collection of this sweet displayed in its showcase. One the best ambassadors of macaroon in Lyon is Sébastien Bouillet, with whom we spoke in the second edition of So Good..
A new edition of the World Chocolate Masters, one of the most prestigious and spectacular competitions, will be held during the Professional Salon du Chocolate in Paris, from 19th to 21st October this year. On this occasion, a total number of 19 professionals will show their best by making an artistic piece, a cake, a dessert and assorted bonbons based on the theme ‘Cacao, a gift from Quetzalcoatl’.
The history of patisserie has run parallel to that of art. Popular poetry during the Middle Ages, La Salle’s, Jean de Meun’s, Chaucer’s and the Archpriest of Hita’s clearly referred to the art of pastry making. Many famous pastry chefs were frustrated artists. Gelée Le Lorrain Claude himself, who is credited with the invention of the puff pastry back in 1635, had wanted to be a painter, but his financial needs forced him to start as an apprentice in a workshop, luckily for the craft itself and humanity in general.