Pastry Blog & News
Philippe Segond. ‘For the french, pastry is a full-fledged art’
July 30, 2015 | Fernando TodaThe last great challenge of the head of Maison Philippe Segond, with three establishments in the Aix-en-Provence region: to be chairman of the jury for the MOF 2015. In So Good 14, he talked about this competition.More info
Carles Mampel takes his pastry to Melbourne
July 29, 2015 | Alberto RuizThe chef visited Savour Chocolate and Patisserie School, the school run by Kirsten Tibbals in Melbourne.More info
The art of patisserie in play at Sigep 2016
July 28, 2015 | Ana RodríguezThe Pastry Arena area of the Salon will become a runway for first class competitions: Pastry Queen, The Star of Chocolate, the Coppa del Mondo della Gelateria…More info
Andrés Lara’s Christmas Boutique Hands on at the Chocolate Academy Tokyo
July 27, 2015 | Ana RodríguezIn early September, the Cacao Barry Asia Pacific Regional chef will be demonstrating his pastry in the academy that Barry Callebaut has recently opened.More info
Fermented cocoa with hybrid yeast could improve the quality of chocolate
July 24, 2015 | Jaume CotA team of researchers from the University of Leuven and the Flanders Institute for Biotechnology (Belgium) has begun an investigation, in which Barry Callebaut has been active, on one of the fundamental processes in the development of good chocolate: fermentation.
To the beach with Vincent Guerlais!
July 23, 2015 | Ana RodríguezThe MOF chocolatier stirs our taste buds once again with three very beachy chocolate products!More info
Futoshi Hashimoto. Enclose every flavor the ingredient has
July 21, 2015 | sogoodmagHashimoto is one of many pastry chefs in Japan who respect French confectionery. In his own pastry shop is obvious that he adores chocolate, as he demonstrated us in So Good 14.More info
Antonio Bachour’s talent in “Conditoria”
July 21, 2015 | Ana RodríguezThe chef of St Regis Bal Harbour in Miami gave a magnificent pastry masterclass at the International Pastry School “Conditoria” in Russia.More info
Alain Chartier shares his glacier creativity in Las Vegas
July 21, 2015 | Luis ConcepciónThe French master glacier demonstrated some of his most personal creations in Jean-Marie Auboine Chocolates’ classroom, from his Tart’ice to his ice cream hamburgers. More info
Asian and European patisserie face off at Iba UIBC CUP
July 16, 2015 | Ana RodríguezPastry chefs from Germany, Norway, South Korea, and Taiwan will compete in September to win the gold medal of this sweet competition, which is to be held within the framework of Iba. More info