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Pastry Blog & News

“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

Pastry Concept: Leonardo di Carlo’s new laboratory and classroom

October 13, 2015 |

The Italian pastry chef fulfills one of his dreams with this space where continuing researching formulas and sharing them with other professionals is possible. More info

Michalak implements his “pâtisserie de demain” in his first establishment

October 13, 2015 |

Clean white lines, casual and youthful graphics, and a pastry offer with a lot of discourse define the premises located in the Parisian Marais.More info

Ryon and Ménard create a collection of neoclassical vacherins

October 8, 2015 |

Une Glace à Paris faces autumn with an eye on the renewal and development of its winter menu. So with the change of season, Emmanuel Ryon and Olivier Ménard begin to introduce their collection of ice cream pastry. And that really is the true heart of an ambitious project; it is not going to be stuck selling ice cream in bulk. Not even closeMore info

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