Pastry Blog & News
In “Prisma”, the Dutch chef displays decorations that encourage you to dream and that add value to any preparation.
The pastry chef from Normandy returns to La Maison and signs five new creations.
O unique culinary proposal needs a one-of-a-kind dessert menu, taking care of four foundamentals: taset, beauty, creativity and intention
Special tableware for one-of-a-kind dining experencies gathering all kind of artists, designers, dancers, photographers… an initiative to look to a not so unlikely future
The chef and pastry teacher and specialist in jams, Walter Vogt, helps us bring order to one of the lesser-known families of candied fruit, chutneys, which have a vocation more open to the wide world of cuisine.
Located in Taiwan, CJSJ reflects the strong personality of his pastry chef
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.