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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…

Paul Kennedy: ‘I firmly believe that people will always want to eat cake’

March 25, 2020 |

One of the main faces at the Melbourne Savour Chocolate School, he comfesses what likes the most of teaching the pastry craftMore info

16 chocolate proposals for an artistic and fun Easter

March 6, 2020 |

Adorable animals, friendly vegetables, carousels, baroque eggs … In 2020, renowned pastry chefs show their ingenuity by working with chocolate.More info

Vinesh Johny: “In India the popularity of high-quality pastries is on the rise”

March 2, 2020 |

A deep look to Indian Vinesh Johny, one of the most popular pastry chefs in his country and responsible of Academy LavonneMore info

Ten creations with berries to surprise your partner on Valentine’s Day

February 13, 2020 |

Strawberries, raspberries, and cherries cannot be absent on Valentine’s Day. Here is our selection for a “red” February 14.More info

Hans Ovando: “We have a school open to the world”

February 4, 2020 |

Bee Chef Pastry School, with courses with students from 7 different countries, is the result of the vast experience that has been acumulated by the chef. More info

Gabriele Riva: “Less is more speaks of our philosophical approach to pastry making in terms of restraint and honesty”

January 23, 2020 |

It is not just another pastry shop. It is a whole concept that emerges from the dialogue between two pastry chefs – Gabriele Riva and Kanako Sakakura. Both wondered where patisserie was heading and put their concerns on the tableMore info

Niklesh Sharma: “Where others are more on glazing we are more into technology”

December 27, 2019 |

It could not be possible to understand the huge increasing of good and fine pastry chefs in the Asia Pacific Region without him, meet Nicklesh Sharma, the man behind the Academy of Pastry ArtsMore info

14 bûches for an imaginative and tasty Christmas

November 20, 2019 |

Here is a review of some of the most spectacular and gourmand Christmas proposals of 2019.More info

Melissa Walnock: “I like the use of something that was there but is no longer there”

October 11, 2019 |

The Culinary Institute of America chef focuses on the skills to chocolate spray to achieve a negative spaceMore info

Yann Menguy: “We make an identity pastry, creativity is the slogan”

September 25, 2019 |

This young pâtissier feels as though he is part of a new generation that continues to make French pastry shine through his daily work that can be seen in La Goutte d’OrMore info