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Pastry Blog & News

‘The Best Dessert of Restaurant’ is back

July 4, 2011 |

The third edition of the international contest ‘The Best Dessert of Restaurant’ is underway. Its organizers, EspaiSucre school and Nespresso, have made the rules public and are now in the midst of the process of candidates’ registration, which will be extended until next July 31st.More info

Walking along sweet gastronomy

June 23, 2011 |

So Good..magazine 6 – We keep touring the sweet gastronomic world onboard So Good.. magazine. A universe without geographical borders inhabited by professionals firmly resolved to raise the level of patisserie, both in restaurants or hotels and in traditional workshops. The aim is to recognize the professional profile of pastry chefsMore info

Six finalists for the C3 international dessert competition

June 6, 2011 |

Awarding the professional talent, dignifying the plated dessert within gastronomy and praising high quality chocolate – these are the pillars on which the C3 Competition (Consecration Cercle des Chefs) stands, created and organized by the chocolate firm Valrhona.More info

Hong Kong, Asia’s capital of gastronomy

May 19, 2011 |

Last 11-14 May, the Hofex Tradeshow was held at the Hong Kong Convention and Exhibition Centre, devoted to the food and hospitality industry.More info

Africa becomes sweet

May 10, 2011 |

The first edition of the Coupe d’Afrique de la Pâtisserie, held in the Moroccan salon Cremai at the end of March, is a milestone in the history of haute pâtisserie on the African continent.More info

Seung Yun Lee wins first place at the WCM Asia Pacific Selection

April 27, 2011 | 1

Seung Yun Lee from Savour Chocolate & Patisserie School Melbourne, Australia was crowned first place and followed by second place by Chi Hsien Cheng from Le Meridien Taipei at the inaugural World Chocolate Masters Asia Pacific Selection in Taipei. Both won a full travel package to compete in the World Finals which will be held in Paris between 19th and 21st October 2011.More info

Hexagonal eggs, by Enric Rovira

April 15, 2011 |

Chocolatier Enric Rovira’s proposals keep reminding us that chocolate has no boundaries. His new Easter eggs collection is most appealing due to the minimalist –as well as effective– concept it conveys. This is a collection of assorted eggs whose cross-sections tend to hexagons and which show six vertical edges.More info

Play, new book by grupoVilbo

March 23, 2011 |

A macaroon which resembles a yo-yo, candy marbles, a pirate bonbon, marzipan tennis balls… these are just some examples of what the readers will find in this singular book.More info

A new collection of tools created by Pierre Hermé

March 17, 2011 |

Examples have been mounting of chefs associated with designers to name their collections of tools or kitchenware after said chefs in the last few years. This is the result of the prestige cuisine has been acquiring on a global level, which has eclipsed the media’s potential in pastry. Until now.More info

The US Pastry Competition, alive and kicking

March 11, 2011 | 1

Once again it was a great festivity for pastry and art. There is a magical conjunction that is produced in this type of contests, where spectacular presence and sensitivity are enhanced in this artisan trade. The 22nd edition of the US Pastry Competition, the pastry competition annually organized by Paris Gourmet in New YorkMore info