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Lime and verbena bavaroise, Conticini’s proposal for Mother’s Day

April 30, 2015 | 2

From the Parisian Pâtisserie des Rêves comes a refreshingly proposal by one of its founders and inventor of desserts in verrine (1994): Philippe Conticini.More info

Gabriele Riva. Geometry of form and flavor

April 22, 2015 |

Gabriele Riva, ambassador for Cacao Barry in the United States, presented in So Good#10 the Namaste composition, which is the synthesis of his geometric studies, sculptural composing and architectural sighting in one complete thought.More info

Patrice Demers. ‘Everyday we’re trying to push our limits’

April 16, 2015 |

Desserts never even caught his eye until he buys the book, Plaisirs Sucrés, by Pierre Hermé. Demers has worked for 15 years in some of the best restaurants in Montreal and, finally, he opened Patrice Patissier, which the three great gastronomic pleasures coexist: good food, good wine and good desserts.More info

Feathers and Brazilian homes, Enric Rovira’s Easter protagonists

April 9, 2015 |

This Easter, Enric Rovira has once again surprised us with two very different, creative and stimulating chocolate proposals, in addition to the magnificent collection of Easter monas that this chocolatier began 20 years ago.More info

Cyril Prud’homme makes a claim for Ecuadorian chocolate

April 7, 2015 |

Over the years Ecuador has managed to distinguish itself as a producer of fine cocoa in the world. Now the challenge is to place it on the map of countries associated with high-end chocolate. It is one of the major objectives of the second book by the French chef based in Quito, Cyril Prud’homme. “Chocolat by Cyril” is a way to also bring education to the South American country to combat the high consumption of chocolate substitutes, both among consumers and professionals.More info

Jerome Landrieu. Hard work as the best strategy

March 25, 2015 |

In So Good 13 we talk to Jerome Landrieu about the present and future of pastry, and evaluated his first six years in the Chicago Chocolate Academy.
More info

Motohiro Inaba & Rio Asano. Chicks take wagashi to the world

February 18, 2015 |

Rio and Asano formed a team in 2011 called wagashi asobi, where to make both traditional wagashi and creations which draw attention from younger people.More info

Leonardo di Carlo. Olive oil and doughs

February 9, 2015 | 2

Italian pastry chef Leonardo di Carlo explains how he uses extra virgin olive oil in some of his doughs.More info

New Jean-Paul Hévin chocolate bar in Paris

February 2, 2015 |

In the district of Marais, one of the pioneers in the modernization of chocolate in France, Jean-Paul Hévin, has opened a new shop where one can enjoy a wide range of products selected by him elaborated with cocoa.More info

Antonio Bachour will open his new business in the autumn

January 12, 2015 |

Following on from the great popularity that this pastry chef has gained throughout the world, his new project consists of a pastry boutique that reflects his style and includes all the aspects that he has come to master, from the dessert plate to the classic cake, through bonbons and macaroons, and always with his unmistakabale touches of colour and of flowers.More info