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Pastry Blog & News

Janice Wong experiments with Dim Sum in her latest book

July 6, 2016 |

The chef from Singapore, together with Ma Jian Jun, reinvents the textures and flavors of these Cantonese snacks from 92 simple recipes. More info

Optik by Sébastien Bouillet, the sweetest collection of sunglasses

June 30, 2016 |

The French pastry chef, following the latest fashion trends, launched chocolate sunglasses to see the sweeter side of life.More info

The dough specialist Daniel Álvarez in the new Atelier Melissa Coppel

June 23, 2016 |

The Spanish pastry chef will teach everything he knows about viennoiserie with a focus on laminated doughs for the first time in the United States. More info

Chocolate, caviar, and vodka by the Maison du Chocolat and Petrossian

June 22, 2016 |

The rule-breaking Nicolas Cloisseau has conducted an experiment with the caviar house Petrossian. The result: a box of limited edition chocolateMore info

Julien Álvarez updates the menu at Café Pouchkine Paris

June 17, 2016 |

Adapting Café Pushkin Paris’s offer to French culture, without losing its Russian essence. This is the goal with which Julien Alvarez will become part of this brand as Chief Executive Pastry Chef. This move comes within a large rebranding that will affect both the products and the packaging of Café Pushkin Paris.More info

Pierre Hermé, World’s best Pastry Chef 2016

June 16, 2016 |

With 50 shops all over the world and undeniable charisma, the French pastry chef adds a new award to his extensive résumé. More info

La Martinière makes its way into the French summer season with its religieuse

June 7, 2016 |

Delicate, elegant, sophisticated, and with sorbet as the protagonist. So is this original and exotic frozen version of this classic religieuse of French pastry, which the always outstanding La Martinière presents as a new product in their summer campaign.More info

Darren Purchese prepares a book for home cooks and a new project in Sydney

June 1, 2016 |

The Australian chef is non-stop. In October he will present his book “Lamingtons & Lemon tart”, and he intends to launch an interesting professional project before the end of 2016. More info

Pythagoras, mathematical chocolate by Enric Rovira and Santos Bregaña

May 26, 2016 |

A Pythagorean bar of chocolate in which each portion is triangular and has the same weight, is undeniable evidence of the Catalan chocolatier’s creativity which he sets out to demonstrate. More info

La Fabrique Givrée takes Glace-tronomie a step further

May 24, 2016 |

Jérémie Runel continues to give free rein to his imagination with new cups and ice cream jars, framed within La Fabrique Givrée’s Glace-tronomie concept. Refined combinations that experiment with acidic contrasts, versions of classic pastry like the Mont-Blanc, and the local produce of Ardèche.More info