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Pastry Blog & News

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.
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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

25+1 bûches de Noël that will make you want to live in France

December 23, 2014 |

A journey through some of the best patisseries in France which will dumbfound you due to the creativity of their contents in these (not so) classical Christmas desserts.More info

Marike Van Beurden. Talent and self-respect in equal measure

December 15, 2014 |

She knew she wanted to dedicate her life to patisserie when she was a little over 10 years old, although she did not know exactly why. After her academic education she began a dizzying career that seems to have no limits.More info

Paco Torreblanca: “We want to teach our students to love the work and the product”

December 11, 2014 |

Paco Torreblanca and his son, Jacob, have reached a special moment in their pastry cooking career, after establishing a teaching centre and consolodating an educational model that prioritises respect for the best ingredients and the love for the work of haute pâtisserie.More info

Enric Rovira: “If you do what people ask you to do, that’s not creating, that’s serving”

December 2, 2014 |

Enric Rovira and Frédéric Bau talked about the process of creativity in dessert making, seeking out their common ground regarding those aspects that work best in chocolate-making or pastry cooking. Their analysis reviewed both what has happened in the recent past as well as the current challenges that professionals need to overcome.More info

Melissa Coppel, revisioning the chocolaterie

November 6, 2014 |

Following on from her experiences with desserts in retaurants and hotels, the Colombian, Melissa Coppel, aims to bring a new freshness and creativity to the chocolaterie. She leaves no stone unturned in exploring the possibilities in flavouring, in imagining and playing with new techniques and compositions. This renewed vision of the chocolaterie not only inspires the day to day work in Jean-Marie Auboine Chocolates, but also strongly impacts the content of the courses that are offered in the chocolaterie workshop in Las Vegas.More info