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Pastry Blog & News

12+1 bûches Noel that activate fantasy

December 4, 2015 |

Christmassy, fanciful, and elegant, with a very personal and modern touch. Discover our selection of Christmas logs.More info

Christophe Adam opens shops in Seoul and Hong Kong

December 3, 2015 |

In addition to his successful international projection, the chef ends the year with the opening of two shops that have aroused the curiosity of gourmets.More info

COP 21, Claire Damon’s dessert against global warming

December 2, 2015 |

The owner of Des Gateaux et du pain demonstrates her climate awareness by presenting a unique dessert on the occasion of the COP21 summit, being held in Paris these days.More info

Brian Campbell and his “Miann” come true

November 30, 2015 |

After a few days in the heart of Auckland, the shop combines products to take away with an indoor and outdoor space to enjoy a weekly menu of four sweet dishes inspired by seasonal products.More info

“Pâtisseries et Gourmandises, tendances et traditions”: Stéphane Glacier’s new book

November 18, 2015 |

Pâtes à choux, Tartes et Tartelettes, et petits entremets gâteaux and many more inspiring creations appear within the pages of this book written by the French MOF.

More info

30 step-by-step desserts in Claire Heitzler Pâtissière

November 16, 2015 |

The chef’s imagination is reflected in this book, where she thoroughly scrutinizes a selection of unforgettable desserts More info

Janice Wong will open restaurants in Tokyo and Hong Kong in 2016

November 11, 2015 |

The chef, probably the most fashionable pastry chef in Asia, believes that now
is the perfect time to expand overseas.
More info

Jordi Bordas presents B·Concept at the Olivier Bajard’s school

November 5, 2015 |

Chef Bordas’ latest stop to teach his effective method was in France where he was received by a reduced number of privileged students. More info

Pierre Hermé’s Madame Figaro entremets

October 16, 2015 |

Last days to taste this orange and raspberry financial biscuit, brioche and crème brûlée with orange blossom, light cream with candied fruit, fruit, and flowers.More info

Four Hands, Hans Ovando and Gustaf Mabrouk

October 14, 2015 |

Pastry Chefs Cross the Borders begins its trajectory in Asturias in only one language: patisserie.More info