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Pastry Blog & News

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…

Pierre Hermé: “We do not eat the picture, we eat the food”

August 14, 2019 |

We took advantage of the presidency of Pierre Hermé in the latest edition of the historic Championnat de France du Dessert to learn about the concerns of the great French master regarding the discipline of plated desserts.More info

L’Atelier Barcelona. More Ortuño than ever

August 2, 2019 |

Barcelona has a new multi-space that combines school and shop. A project that is raising expectations not only for its innovative and risky interior design, but also for its product offering with the Ortuño seal.More info

Guillaume Schopphoven: “I wanted to make bakery as sexy as pastry’”

August 1, 2019 |

Craft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.More info

Pieter de Volder: “Less is more. Let what’s inside steal the show!”

July 24, 2019 |

The young Belgian pastry chef of Zuut goes for clean and simple creations on the outside, but which are very powerful flavor-wise on the inside. More info

A fruit market in Dominique Ansel Bakery Soho

July 19, 2019 |

The French chef has searched for the best seasonal fruits from around the world to create eleven beautiful cakes.More info

Sébastien Trudelle: ‘My preparation was very complicated. I tried to do things I did not know how to do’

June 28, 2019 |

Highly advanced technical work, great creativity, and a lot of patience are some of the keys that have led this pastry chef to obtain the MOF title.More info

Five updated techniques for incorporating fruit toppings in ice cream desserts

June 18, 2019 |

In “Más”, the master ice cream maker Mario Masiá unveils dozens of creations which are ideal for ice cream desserts in the form of toppings and other complementsMore info

Winterspring. A Danish look at dessert

June 14, 2019 |

Winterspring, claiming this Nordic look, with typical products from the Danish landscape and traditional techniques, interesting savory touches are introduced to the dessert and a fine and colorful presentation, without artifice. More info

Jonathan Mougel: ‘We tend to complicate our recipes when all that is simple and good is still a safe bet’

June 12, 2019 |

This pastry chef has worked for PatisFrance (Puratos) since 2004 and he has not given up his efforts to achieve the MOF title even when he failed at the 2015 editionMore info

Pascal Caffet: ‘We have to be careful with creativity’

May 29, 2019 |

The president of the MOF 2018 Jury, who is very satisfied with the high level of the latest edition, reminds us that to participate in the competition it is necessary to be very well prepared and have a strong desire to make the effort.More info