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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…

Ju Chamalo: ‘The best thing about a pastry chef is to convey happiness and emotion to the people who taste your creations.’

September 1, 2022 |

Ju Chamalo opened an Instagram account in the midst of confinement to give free rein to his great passion – flan. Time after, a work was born with more than 50 recipes.More info

Tomonari Kombu. The beauty of empty space

August 25, 2022 |

While always paying homage to the traditions of French pastry handed down from generation to generation, Kombu’s world is being updated daily by integrating his Japanese identity and inspiration from other industries.More info

Antonio Bachour lands in Mexico with three new gastronomic concepts

August 24, 2022 |

The renowned pastry chef opens a Lebanese restaurant, a patisserie, and a bistro at the luxury hotel Camino Real in Mérida.More info

Kirsten Tibballs: ‘Before I finish a project, I am already planning the next’

July 29, 2022 |

After twenty years writting the history of Australian pâtisserie, we think it is the perfect excuse to visit again (and it is the tenth time) her Savour School.More info

Tips for choosing and working with chocolate according to The Pastry Alphabet

July 27, 2022 |

In the book, The Pastry Alphabet, the creative department of Cacao Barry, apart from presenting basic recipes to master French pastry, share their great knowledge about chocolate.More info

Philippe Conticini: ‘Now my creativity is less noticeable – it is appreciated when you eat my products.’

July 22, 2022 |

We reviewed at so good 28 the vast trajectory of one of the great masters of the current French pâtisserie.More info

The great enzyme revolution in pastry

July 20, 2022 |

Gastrocultura Mediterránea and i+Desserts explore the applications of pectinase, invertase, and amylase, three enzymes with great potential in sweet cuisine.More info

Patisserie Manus, a 100% artisan success

July 8, 2022 |

Its brand has been consolidating over the decades in what could be defined as an idyll with its own customers, who have fallen in love with its repertoire of bread, pastries and cakes, including its fantastic wedding cakes.More info

How to temper chocolate according to Ramon Morató

June 30, 2022 |

In his book Chocolate, the Catalan chef details the process, temperatures, and other aspects of tempering or pre-crystallization.More info

Luis Amado chocolate bonbons: Safe flavors, ‘go wild’ shapes

June 29, 2022 |

Luis Amado offers us in so good #27 a masterful interpretation of three universal classics in a chocolate bonbon versionMore info