Pastry Blog & News
Zoo Studio reveals the details of this design, recently awarded a Bronze Laus.
As Head of Chicago Academy Center, Fayard is convinced of a good training in pastry and chocolate essential.
In his book, Sweet Devotion, the pastry chef dedicates a chapter to brioche dough, which is popularly known as a ‘bun’.
In his award-winning book Paco Torreblanca, the renowned chef dedicates a chapter to this essential ingredient in pastry.
Ooi Hooi Shing: ‘The dominance of the French influence on pâtisserie the world over continues to be a strong force’May 31, 2022 | Ana Rodríguez
The founder of Le Petit Four, hand crafted French pastry in George Town, Pennang, has been one of the Golden Ticket winners of the book, Files, by Ramon Morató.
Paco Pérez comes across an unknown red alga (Irish Mosh) that forms a malleable sheet full of flavor opening up new horizons for savory and sweet worlds.
In Sweet Devotion, the pastry chef gives advice to take into account to obtain the best result, from kneading to freezing.
Giambattista Montanari: ‘As an Italian, it is a source of pride that panettone triumphs in other countries’May 13, 2022 | Alberto Ruiz
Passionate about fermented doughs with the classic lievito madre, this Italian master shares his experiences around this product and gives some keys to being successful in its preparation.
In his book Files, the global creative director of the firm Cacao Barry presents, among many other projects, a multidisciplinary study on the reduction of fats and sugars in pastry.
Pink pastry, focused mainly on a repertoire of choux, bonbons, and cakes of the week, are the stars of this small boutique in Milan.