Pastry Chef Articles
There are many Spanish chefs who in recent years have been paying special attention to desserts in their research, pointing to new and surprising ingredients.
Pablo Baracat: ‘A photo must induce in people a connection between what they see and what they want’July 28, 2020 | Fernando Toda
A deep Q&A to one of so good favorite photographers. How he gets the best take of each pastry creation
Gummies, “roquitas”, choux, churros … small formats, far from limiting creativity, are a motivation for great chefs.
In our latest ranking we wanted to collect popsicles, cornettos, and creations that show the close bond that exists between both disciplines
Desserts inspired in chapters, it is the challenge this pastry chef hast to face in Preludio’s restaurant
On the occasion of the launch of the fourth edition of this book, we look back at the production process with the author and we evaluate his contribution to the sector.
We contact nine leading chefs in Spain to find out first-hand which are the most interesting launches they have detected in recent months. Innovation is served.
Culinary spirit and round-shape plated desserts define the style of this awarded German pastry chef