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Pastry Blog & News

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

Jean-Paul Hevin’s spectacular chocolate Kong surprise

October 30, 2014 |

To celebrate the 20th anniversary of the Salon du Chocolat, chocolatier Jean-Paul Hevin created a stunning chocolate version of King Kong with the help of the artist Richard Orlinski.More info

The magic of Patrick Roger returns for Christmas

October 13, 2014 |

Some define him as a genius, others talk about his unlimited capacity to create. But if there is one thing that characterises his creations more than any other, it is the perfect interplay between originality and commercial awareness. After a severe fire in his workshop, Patrick Roger slowly climbed his way back to normality and now prepares for the Christmas period submerged in a magical world of chocolate, with amazing creations such as his new emperor penguin.More info

Mugaritz embarks on a study of the world of sweets

October 7, 2014 |

There are a lot of questions regarding the world of sweets that remain unanswered. In order to shed light on many of these questions, renowned chef Andoni Luis Adúriz and the sociologist Iñaki Martínez de Albéniz have decided to launch a new research project called “The Candy Project”, with the collaboration of the international Slow Food network.More info

French pastry unites to support children with heart defects.

October 6, 2014 |

Impressive is the line-up of French pastry chefs that has collaborated in a new charity calendar to support the children with heart defects in underdeveloped countries. Altogether, 12 professionals appear in photos with famous personalities and with chocolate having also a leading role.More info

Rewarding the avant-guarde in Patrick Roger’s new shop

September 18, 2014 |

The avant-guarde interior of Patrick Roger’s new Parisian shop in the Madeleine has recently been awarded one of the main prizes in the Paris Shop and Design awards. The enormous curve design, which acts as the central element in the layout of the chocolate store proved decisive in overcoming the fellow contenders in the food category. It is a store in the image of the creative genius of a MOF chocolatier who is constantly talked about.More info

Antonio Bachour’s second book of creations

August 18, 2014 |

Autumn sees the launch of the second book of Antonio Bachour’s creations, which contains more than 120 different dishes that will no doubt be warmly received by the sector, as they were on the day of the launch of the first book, which is now completely sold out.More info

Stéphane Glacier creations land in Dubai

August 5, 2014 |

Stéphane Glacier adds his name to the list of the great pastry chefs who will offer their products in Dubai. Cakery & Épicerie by Stéphane Glacier will be managed by a trusted team hand-picked by the French chef, which notably includes Masahiko Matsuda.More info

La Seca reopens its doors at the arrival of the good weather

June 26, 2014 |

Eric Ortuño continues to head up one of the most informal venues for desserts and sweets in Barcelona, at the La Seca Terrace. The re-opening of this space places great value in the fusion of two concepts – the most prestigious pastries from Patisserie Hofmann and his ice cream creations, filled with fun surprises.More info

Philippe Conticini goes red

June 4, 2014 |

Strawberries and Raspberries dominate the window displays at La Pâtisserie des Reves in creations where the fruits are presented in their natural states, in compotes and in juicy, milky combinations with a touch of acidity in which rhubarb plays an important supporting role. We are once again presented with a distinctive elegance and a worship of raw ingredients in their optimal state of ripeness.More info