Pastry Blog & News
Pastry design does matter. Six trendsetting decorations by Frank Haasnoot
September 23, 2020 | Ana RodríguezIn “Prisma”, the Dutch chef displays decorations that encourage you to dream and that add value to any preparation.More info
Nicolas Haelewyn, the new pastry chef at Maison Ladurée
September 22, 2020 | Ana RodríguezThe pastry chef from Normandy returns to La Maison and signs five new creations.More info
Mark Welker: ‘If you can wear many hats in a restaurant you will be a valuable asset’
September 8, 2020 | Fernando TodaO unique culinary proposal needs a one-of-a-kind dessert menu, taking care of four foundamentals: taset, beauty, creativity and intentionMore info
Steinbeisser, redefining the gastronomic experience
August 25, 2020 | Fernando TodaSpecial 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 futureMore info
Introduction to chutneys, the most culinary of jams, by Walter Vogt
August 13, 2020 | Luis ConcepciónThe 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.More info
Joaquin Soriano:‘Going against conventional wisdom is really interesting’
August 5, 2020 | Jaume CotLocated in Taiwan, CJSJ reflects the strong personality of his pastry chefMore info
Ice cream enters a new gastronomic phase
August 4, 2020 | sogoodmagIn recent years, great pastry chefs and cooks have focused on ice cream as a creative and commercial resource with great potential.More info
Wine, sea, and vegetable pigments come to desserts
July 31, 2020 | sogoodmagThere are many Spanish chefs who in recent years have been paying special attention to desserts in their research, pointing to new and surprising ingredients. More info
Pablo Baracat: ‘A photo must induce in people a connection between what they see and what they want’
July 28, 2020 | Fernando TodaA deep Q&A to one of so good favorite photographers. How he gets the best take of each pastry creationMore info
Mini pastry is trending. Ten creative and profitable XS snacks
July 8, 2020 | Ana RodríguezGummies, “roquitas”, choux, churros … small formats, far from limiting creativity, are a motivation for great chefs.More info