Pastry Blog & News
Chicago was chosen as the setting of the 25th anniversary of this well-known awards ceremony in the United States. In pastry, the winner was Christina Tosi, who is known for her creative elevation of American junk food. Jim Haley took the award for best baker.
Dominique Ansel has opened a gastronomic space where more than 70% of the menu is served instantly in the West Village of New York.
From the Parisian Pâtisserie des Rêves comes a refreshingly proposal by one of its founders and inventor of desserts in verrine (1994): Philippe Conticini.
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.
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.
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.
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.
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.