Pastry Blog & News
Both chefs once again demonstrate that they work very well together.
With the help of Volkommer, we go into the secrets to design different decorations that give personality to an artistic sugar work.
Pierre Hermé will offer his latest proposal, this time centered around the table, on Beaupassage, a place full of charm and works of art
In the book, Evolution, Jordi Puigvert explores the technical possibilities of gellan gum from the preparation of a raspberry gelatin, which is highly resistant to baking, and which is part of a cake filling.
Some plantations in the Tamil Nadul region surprised the Belgian chocolatier and inspired him to expand his range of carrés, bars, macarons, bonbons, and cakes
Benjamin Siwek: “In my pastry creations, I use seasonal ingredients from around the world while incorporating local produce”August 10, 2018 | Santiago Corral
The French executive pastry chef of The Ritz-Carlton Millenia Singapore oversees the pastry and bakery stations and menu creations for Colony, Chihuly Lounge, the Ritz-Carlton Club Lounge, the hotel banquet, and catering events.