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Pastry Chef Articles

With our Pastry Chef Articles, you will be the first to find out what the most renowned professionals worldwide are up to: their latest collections, their businesses and their travels, their lectures…

Zhou Xiaohu: ‘There is nothing more fascinating than my job itself’

September 22, 2021 |

A one to watch chef who knows both Easter and Western pastry cultures and who is becoming more and more popular these daysMore info

Christophe Adam: ‘I am no longer a single-product chef’

September 9, 2021 |

What was missing in a 20-year-long Éclair de genie trajectory? the master chef proposes now XXL-éclair size to shareMore info

175 years of history and nine great updates to the classic Saint Honoré

September 3, 2021 |

A great classic of French pastry deserves the gathering of important figures in today’s pastry to see how it can be reinventedMore info

Szilárd Tóth and Csenge Dusha: ‘We believe in preserving both food and heritage’

September 1, 2021 |

Salt Budapest looks towards Hungary culinary tradition, especially from the countryside to offer a unique and modern cuisine, including bread and dessertsMore info

The Alchemist’s deliberate controversy over six courses

July 22, 2021 |

Ants, blood, tongue … discover six desserts from the most controversial restaurant on the current Nordic scene, Rasmus Munk’s The AlchemistMore info

Ángel León and the sweet that came from the sea

June 8, 2021 |

Invasive plant ruppia maritima it is the raw material that Aponiente’s restaurant team uses to extract a kind of sea honey, first of its kindMore info

Twelve examples of haute patisserie for all audiences

June 4, 2021 |

Gluten-free, lactose-free, vegan… chefs from all over the world work hard on products that follow the latest food trends.More info

Raphäel Giot. A pleasure which raises hopes.

May 27, 2021 |

One of those big names of Belgium pastry which has brighlt sailed the troubled waters of the global pandemic with its signature patisserie, chocolates and breadMore info

Seven essential and versatile sponge cakes by Paco Torreblanca

April 23, 2021 |

The well-known chef shows interesting versions of popular cakes in his book, Radix.More info

Nine examples of cheese’s potential at brunch time by Antonio Bachour

April 20, 2021 |

In this ranking of creations which are included in his book, Bachour Gastro, the chef makes it clear that cheese is capable of providing flavor, acidity, personality, and more according to the needs of each dish.More info