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Pastry Blog & News

Jordi Puigvert’s evolutionary patisserie at Michel Cluizel’s Atelier de Formation

October 2, 2015 |

The author of “Evolution” has traveled to France to continue spreading his evolutionary pastry.More info

L’Éclair de Génie’s dazzling autumn-winter collection

September 30, 2015 |

Christophe Adam presents eight arty eclairs with an icy appearance, intense flavors, and crunchy textures.More info

Antonio Bachour’s third book takes on chocolate

September 30, 2015 |

Antonio Bachour offers his latest and studied repertoire, this time based on chocolate, and once again including all kinds of cakes, cups, plated desserts, and bonbons. More info

New look for the Mast brothers’ chocolate shop in Brooklyn

September 29, 2015 |

The shop, located in the neighborhood of Williamsburg, now has a cleaner, minimalist aesthetic, consistent with Rick and Michael’s chocolate philosophy.More info

Pierre Hermé’s reinterpretation of the traditional Mooncake

September 23, 2015 |

The pastry chef presents this Chinese specialty coated in Mexican dark chocolate with sesame praline and soft caramel among its ingredients.
More info

The French Pastry School reaches its 20th anniversary. School of thought

September 9, 2015 |

Located in the heart of downtown Chicago, The French Pastry School is a state-of-the-art three-level facility with eight kitchens outfitted with top-of-the-line equipment. The school employs more than 25 pastry professionals, as well as admissions and marketing teams. Every year more than 1,500 students pass through its doors. More info

Frank Haasnoot’s Dutch pastry for the first time in the United States

September 7, 2015 |

The pastry chef showed how to elaborate a number of creations, from an artistic chocolate piece to glasses, cakes, and tarts, in Melissa Coppel and Jean-Marie Auboine’s school in Las Vegas. More info

Antonio Bachour’s dessert buffet at the École in Brooklyn

August 27, 2015 |

Antonio Bachour continues his tireless teaching labor across the globe. These days he is giving a comprehensive education at the International Pastry Forum in Panama. However, he previously left his mark and particular style in the Ecole du Grand ChocolatMore info

Biagio Settepani. The soul of New York’s pastry

August 13, 2015 |

Admired and beloved by his colleagues, he shares his opinions, experiences and thoughts with so good #14, and confesses his family has always been the success in his life and he would love to write a second book with traditional recipes.More info

Albert Adrià. La dolça, ticket’s sweetest ring

August 10, 2015 |

Giant strawberries that sprout from the ceiling, gilded cages, panels projecting movie images, tables shaped like pastry doilies, colorful chairs, the ice cream cart, and a dark curtain in the background… La Dolça prolongs and tops the fantastic walk through the world of Tickets… More info