Pastry Blog & News
Individuals and entremets according to the B · Concept method
October 5, 2016 | Ana RodríguezJordi Bordas presents his innovative method in 2017 in his own school in Barcelona and in several languages.More info
Naoki Fujiwara. Sense of season, ingredients and Nara-ness
September 29, 2016 | sogoodmagIn 2012, Naoki renovated Emerea, the pastry his father opened 40 years ago, and transformed in to a French style patisserie.More info
Big international names in the course program of Hangar 78
September 28, 2016 | Ana RodríguezMichalak, Van Beurden, Crosara, Lippo, amd Puigvert are some of the chefs included in the impressive training calendar of Silikomart’s classroom.More info
John Kraus: ‘Taste is such a fleeting chance but sometimes there’s magic’
September 27, 2016 | Alberto RuizAfter his Patisserie 46, John Kraus has opened a second store in Minnesota, Rose Street. A new establishment which goes one step forward from this pastry chef’s bright career, whose level of exigency never gives him a break.More info
Five essential wagashi in Japan by Takashi Ochiai
September 20, 2016 | Luis ConcepciónThe Japanese pastry chef Takashi Ochiai unveils 5 pastry shops based in Japan that inspire and excite. Establishments which, of course, follow the heritage of traditional Japanese pastry known as wagashi.More info
“Gourmandises de Fêtes”, Christmas recipes by Thierry Mulhaupt
September 19, 2016 | Ana RodríguezIn his new book, the French pastry chef proposes 40 sweet recipes inspired by his native region, Alsace.More info
“Pomme” and “Puissance 10”, two new books by Christophe Adam
September 16, 2016 | Ana RodríguezWant to know how to take full advantage of your pastry creations? Or find out how to make delicious combinations with lemon and orange, or poppy and pistachio? The French chef unveils how in these two new publications.More info
Evocative éclairs by the hand of Alain Chartier
September 15, 2016 | Luis ConcepciónThe summer season has experienced one of its best moments in France with news from Alain Chartier. Among them, the ice cream éclair collection strongly stands out, with references as reminiscent as Energy and Nostalgia.More info
Bachour bakery and bistro, the place
August 24, 2016 | Jaume Cot 1Bachour Bakery and Bistro opened last March in the Brickell Center. A wide and tall facility where the true protagonist is the showcase of cakes and desserts.More info
Dinara Kasko: ‘Why not? Tasty and beautiful, that’s great’
August 17, 2016 | Alberto Ruiz 12Keeping in mind that the final product not only has to be edible, but tasty as well, the Ukrainian chef Dinara Kasko balances factors such as form, volume, composition, proportion, color, and texture.More info