Pastry Blog & News
He has become recognized since he has been running this ‘pastry of dreams’ with a quest to regain the enthusiasm and intensity that children experience when tasting sweets. He has no problems using products and ingredients from distant cultures, other references used to surprise and excite his customers through a genuinely personal language. No doubt that as a professional and creative baker, he has reached a level of maturity that is expressed both in the roundness of his products and in the discourse that supports them.
Christophe Michalak is the perfect example of the increasingly important role pastry is playing nowadays in the French media, especially in Paris. His brilliant career leading the desserts station at the Plaza Athénée merges into his successes in the past, such as winning the World Pastry Cup, and his promising projects for the future.
From October 17th to November 18th, the historical luxury hotel InterContinental Paris Le Grand will be the venue for an exhibition of 20 chocolate figures by Patrick Roger, Meilleur Ouvrier de France Chocolatier 2000. This is a further step in the influence of his artistic work on chocolate sculptures, a specialty which he has been developing in a very personal style for the last years.
The publication of Evolution. Techniques and ingredients for modern pastry offers a wide range of technical possibilities so far unknown to artisanal bakeries. His author, the international consultant Jordi Puigvert, is a versatile pastry chef with an extended research career in pastry and general cuisine. Grupo Vilbo presents the result of Puigvert’s rigorous work in a book which gathers the most innovative applications and last-generation ingredients. Simple preparation processes with the most common machinery found in a workroom will now allow all kind of professionals to break with some technical limits which traditional pastry had set in processes of preparation, preservation, textures and structures of components as important as meringues, mousses, fruit creams and gels.
The next issue of So Good.. magazine is now in the closing stages regarding its contents. At this point, we would like to introduce you one of its main characters, especially identified with chocolate and Mexico. Juan Pablo Cortés stands out thanks to his fine work in the world of cold pastry, chocolate and, above all, the creation of artistic pieces with a great architectural, conceptual background.
The unique chocolatier Patrick Roger has just opened his umpteenth store, which has little and a lot to do with the previous ones. On number three place de la Madeleine, in the very heart of Paris, his establishment is, above all, a personal exercise of art and passion in the finest style, so typical of this MOF chocolatier.
As Paco himself has stated repeatedly, ‘not a single day have I stopped learning’. And above this, he has incessantly taught all those who have ever approached his workshop or attended any of his countless courses all over the world. So now, and taking advantage of the excellent facilities in his workshop, the ‘Paco Torreblanca School’ is born, with the purpose of imparting his knowledge through a complete, fully-structured program which will include the main subjects of artisanal patisserie.
The French pastry chefs’ talent has no limits. Pierre Hermé, Christophe Michalak, Arnaud Larher, Jean-Paul Hevin, Pierre Marcolini, Pascal Caffet, la Maison du Chocolat, Stéphane Glacier, Patrice Chapon, Patrick Roger, Emmanuel Ryon… They all have worked hard to design a new line of chocolate eggs and figures for Easter.
It has become a real classic. Every year, the Spanish master chocolatier Oriol Balaguer finds the way to amaze everyone with his Easter egg collection, which he has reinvented once again for the occasion. Inspired by contemporary art, Balaguer reflects disciplines like surrealism, psychedelia and 3D-design in his work, creating highly beautiful pieces.