Pastry Blog & News
This center opens in Beirut on October 15, a center aimed at lovers of pastry, bakery, chocolate, and ice cream.
The researchers of the BCulinaryLAB, a department located within the prestigious Basque Culinary Center in San Sebastian (Spain), have been studying the potential of fermentation as a technique to give a new gastronomic values to the foods.
Jacquy Pfeiffer has been one of the guests of the last convention of the American Culinary Federation, an opportunity he took to share his vision of pastry with the attendees
Basil is gaining ground in pastry, not only because of its characteristic aroma and flavor, but also because it gives an attractive green color to creations without using artificial pigments.
A small sample of the many emblematic pastry products that Yann Duytche makes in his workshop every day.
From the necessary concept or idea before executing a presentation to the different techniques that a professional has at their fingertips.
We took advantage of the presidency of Pierre Hermé in the latest edition of the historic Championnat de France du Dessert to learn about the concerns of the great French master regarding the discipline of plated desserts.
Craft, innovative, elegant… Schopphoven’s geometric vienoisserie arrives at So Good.
The young Belgian pastry chef of Zuut goes for clean and simple creations on the outside, but which are very powerful flavor-wise on the inside.