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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…

Eight galettes des Rois that break the mold

December 22, 2022 |

With 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 |

It 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 |

For 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 |

The 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 |

Far 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 |

Provence, 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 |

In 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 |

In 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 |

From 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 |

The Assistant Director of Culinary Studies of the Indian School of Hospitality reveals details about the reality and level of pastry in India.More info