Pastry Blog & News
Pieter de Volder: “Less is more. Let what’s inside steal the show!”
July 24, 2019 | Jaume Cot
The young Belgian pastry chef of Zuut goes for clean and simple creations on the outside, but which are very powerful flavor-wise on the inside. More info
A fruit market in Dominique Ansel Bakery Soho
July 19, 2019 | Ana Rodríguez
The French chef has searched for the best seasonal fruits from around the world to create eleven beautiful cakes.More info
Sébastien Trudelle: ‘My preparation was very complicated. I tried to do things I did not know how to do’
June 28, 2019 | Fernando Toda
Highly advanced technical work, great creativity, and a lot of patience are some of the keys that have led this pastry chef to obtain the MOF title.More info
Five updated techniques for incorporating fruit toppings in ice cream desserts
June 18, 2019 | Luis Concepción
In “Más”, the master ice cream maker Mario Masiá unveils dozens of creations which are ideal for ice cream desserts in the form of toppings and other complementsMore info
Winterspring. A Danish look at dessert
June 14, 2019 | Luis Concepción
Winterspring, claiming this Nordic look, with typical products from the Danish landscape and traditional techniques, interesting savory touches are introduced to the dessert and a fine and colorful presentation, without artifice. More info
Jonathan Mougel: ‘We tend to complicate our recipes when all that is simple and good is still a safe bet’
June 12, 2019 | Fernando Toda
This pastry chef has worked for PatisFrance (Puratos) since 2004 and he has not given up his efforts to achieve the MOF title even when he failed at the 2015 editionMore info
Pascal Caffet: ‘We have to be careful with creativity’
May 29, 2019 | Fernando Toda
The president of the MOF 2018 Jury, who is very satisfied with the high level of the latest edition, reminds us that to participate in the competition it is necessary to be very well prepared and have a strong desire to make the effort.More info
Richard Hawke: ‘We don’t get taught how to really understand the ingredients in our recipes’
May 23, 2019 | Luis Concepción
His time at the Ecole National Superieur de la Pâtissèrie (ENSP) as an international teacher opened the doors of teaching and pedagogy in front of him. A dream that also gave Richard Hawke the opportunity to enrich himself from workingMore info
Pascal De Deyne: “I like to see each day as a challenge to do better and make customers and oneself happy”
May 14, 2019 | Jaume Cot
His childhood was spent in a rural environment, coming from a farmers’ family working in the cultivation and development of milk, wheat and beet, raw materials which are all fundamental for pastry. Pascal De Deyne felt his ‘trade calling’ atMore info
Yann Couvreur: “I opened my pastry shop to be free”
April 24, 2019 | Verónica Bustamante
He embodies better than anyone an idea of patisserie that, little by little and fortunately, is catching on. It is that idea of the freshly made, natural and fresh, with the seasons and their products as a guide. A patisserieMore info
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