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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…

Ice cream enters a new gastronomic phase

August 4, 2020 |

In recent years, great pastry chefs and cooks have focused on ice cream as a creative and commercial resource with great potential.More info

Wine, sea, and vegetable pigments come to desserts

July 31, 2020 |

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. More info

Pablo Baracat: ‘A photo must induce in people a connection between what they see and what they want’

July 28, 2020 |

A deep Q&A to one of so good favorite photographers. How he gets the best take of each pastry creationMore info

Mini pastry is trending. Ten creative and profitable XS snacks

July 8, 2020 |

Gummies, “roquitas”, choux, churros … small formats, far from limiting creativity, are a motivation for great chefs.More info

Dinara Kasko: Real art for multi-tier cakes

June 19, 2020 |

Two experiences by the Ukranian pastry chef and architect which brought her to create the biggest mold she has designed so farMore info

Pastry and ice cream, an alliance on the rise through 11 current examples

June 15, 2020 |

In our latest ranking we wanted to collect popsicles, cornettos, and creations that show the close bond that exists between both disciplinesMore info

Elena Pérez: ‘The emotion with which you create a dessert works both ways’

May 28, 2020 |

Desserts inspired in chapters, it is the challenge this pastry chef hast to face in Preludio’s restaurantMore info

Jordi Puigvert: “Evolution has meant a before and after in my professional career”

May 22, 2020 |

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.More info

Eight innovations that take pastry and bakery even further

May 15, 2020 |

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.More info

Marco d’Andrea: ‘Many single components do not taste without being combined’

May 12, 2020 |

Culinary spirit and round-shape plated desserts define the style of this awarded German pastry chefMore info