Pastry Blog & News
Eight galettes des Rois that break the mold
December 22, 2022 | Ana RodríguezWith Venetian reminiscences, savory, in a cruffin version… Who said that this traditional specialty cannot be updated with great success?More info
Maxime Maniez: ‘Classic desserts are the roots of pastry and cannot be forgotten’
December 15, 2022 | Alberto RuizIt is difficult to do more things in such a short time. At just 30 years old, Maxime Maniez knows what it is like to work in bakery, pâtisserie and chocolaterie and even manage a team of 20 people in a large hotel in Shanghai and be the Executive Pastry Chef of Yannick Alleno in Seoul.More info
Romain Dufour: ‘The technique behind making the perfect croissant is more difficult that it seems’
December 1, 2022 | Jaume CotFor Romain Dufour, viennoiserie is in vogue all over the world, and not only among chefs, but also among consumers, especially in the United States. More info
Francesco Boccia: ‘I think people should become aware of what it really means to be a cook or pastry chef’
November 17, 2022 | Alberto RuizThe Italian chef gives some ideas with which it is difficult not to agree and offers three exclusive creations that reflect his philosophy and his pastry style classic, technology and taste.More info
Toni Rodríguez: “I was one of the pioneers in making vegan pastries. I think about it now and it’s crazy, I’m not that old”
November 4, 2022 | Jaume CotFar from linking vegan pastry to a healthier diet, Toni Rodríguez wants to openly compete with conventional pastry in terms of sweetness and gastronomic pleasure.More info
Twelve Christmas bûches to travel without leaving home
November 2, 2022 | Ana RodríguezProvence, Paris, and Venice are some of the places that you will be able to savor through our traditional ranking of Christmas logs.More info
Six tea pastries with which Break! reclaims tradition
October 25, 2022 | Ana RodríguezIn his first book, Eric Ortuño not only remembers the most classic tea pastries, but he also presents them while maintaining their original essence.More info
Five Oh Là Là! flours for special breads and with terroir
October 17, 2022 | sogoodmagIn his first book, Yohan Ferrant delves into monococum, negrillo, or Florencio Aurora, among other interesting flours.More info
Jordi Bordas & Adrianna Jaworska, the ambassadors of change
September 22, 2022 | Jaume CotFrom its headquarters in the south of Barcelona, Jordi Bordas Innovative Pastry Education has become one of the most solid references when it comes to pastry formulation, innovation and the ability to adapt products to all kinds of realities. More info
Aabhas Jain: ‘Indian pastry has not got the popularity and platform to be showcased the way it deserves’
September 9, 2022 | Ana RodríguezThe Assistant Director of Culinary Studies of the Indian School of Hospitality reveals details about the reality and level of pastry in India.More info