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Pastry Blog & News

Sirha 2015 will focus on world-wide trends such as Glocal and Street Food in its renovated Food Studio

November 26, 2014 |

The new edition of the large international festival of the “taste professions” explores the latest, most fashionable trends throughout the world, such as local food, the use of technology to reduce additives, health-conscious food and the importance of the aesthetics of the dish in a world that is 100% interconnected.More info

New Chocolate Museum in Belgium

November 7, 2014 |

Chocolate is currently very much in fashion with a wide variety of initiatives springing up that are dedicated to this ingredient. One example is the Belgian Chocolate Village, a curated museum of 900 square metres, housed in an old chocolate factory.More info

Melissa Coppel, revisioning the chocolaterie

November 6, 2014 |

Following on from her experiences with desserts in retaurants and hotels, the Colombian, Melissa Coppel, aims to bring a new freshness and creativity to the chocolaterie. She leaves no stone unturned in exploring the possibilities in flavouring, in imagining and playing with new techniques and compositions. This renewed vision of the chocolaterie not only inspires the day to day work in Jean-Marie Auboine Chocolates, but also strongly impacts the content of the courses that are offered in the chocolaterie workshop in Las Vegas.More info

A spectacular Christmas at La Maison du Chocolat

November 5, 2014 |

How to fuse creativity, elegance, Christmas, architecture and chocolate? You can find the answer in the excellent collection that Nicolas Cloiseau, pastry che at La Maison du Chocolat, has prepared for this festive season.More info

Japanese chef Tetsuya Onishi wins the ‘Dalí’ Charles Proust

October 30, 2014 |

More than the prize money of 2,500 euros for first place, this trophy is a wonderful tribute to the career of this pastry chef from Kobe.More info

Jean-Paul Hevin’s spectacular chocolate Kong surprise

October 30, 2014 |

To celebrate the 20th anniversary of the Salon du Chocolat, chocolatier Jean-Paul Hevin created a stunning chocolate version of King Kong with the help of the artist Richard Orlinski.More info

iPastry in Cologne showcases desserts from Vorbusch, Luwigs and Butron

October 28, 2014 |

Combine dairy products, fruits and aromatic herbs in one creation…that was the challenge for two German chefs and one Catalan chef. The results of their creative work were then tested in front of a clientelle made up of gastronomy journalists.More info

France updates its classic ice creams

October 21, 2014 |

The typical specialities of French ice cream making have always forged their own identity at the margins of the omnipresent Italian tradition. Currently, the French tradition also relies upon the work of some French pastry chefs, members of the International Association, Relais Desserts, who have taken it upon themselves to update some of the French ice cream classics. Ice cream domes, vacherin, ice pops and ice cream sandwiches French style, and macaroon flakes, are all among the new creations available.More info

The World Cup of Pastry introduces new changes

October 20, 2014 |

The candidates will be required for the first time to sculpt a whole block of chocolate and integrate it in their artistic chocolate creation. They will also work with two ice blocks similar in size to the artistic creation made of sculpted ice.More info

Bread earns popularity in Sigep 2015

October 17, 2014 |

Sigep is, undoubtedly, one of the world’s major meeting points for the ice cream, pastry and bread industries. This exhibition is already preparing its 36th edition, and it has been announced that bread will be playing an important part in it, in response to the important evolution this sector is experiencing.More info