Pastry Chef Articles
After twenty years writting the history of Australian pâtisserie, we think it is the perfect excuse to visit again (and it is the tenth time) her Savour School.
In the book, The Pastry Alphabet, the creative department of Cacao Barry, apart from presenting basic recipes to master French pastry, share their great knowledge about chocolate.
Philippe Conticini: ‘Now my creativity is less noticeable – it is appreciated when you eat my products.’July 22, 2022 | Jaume Cot
We reviewed at so good 28 the vast trajectory of one of the great masters of the current French pâtisserie.
Luis Amado offers us in so good #27 a masterful interpretation of three universal classics in a chocolate bonbon version
Zoo Studio reveals the details of this design, recently awarded a Bronze Laus.
As Head of Chicago Academy Center, Fayard is convinced of a good training in pastry and chocolate essential.
In his book, Sweet Devotion, the pastry chef dedicates a chapter to brioche dough, which is popularly known as a ‘bun’.