Pastry Blog & News
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.
80 recipes, detailed step-by-step instructions by the Australian chef for those who want to master the delicate art of biscuits, cakes, sweet treats, and desserts.
The master pastry chef Philippe Conticini has decided to revisit his mythical millefeuille in collaboration with the historic ice cream shop, Raimo. A launch which unites the trade of two Parisian institutions in one single product: one of the most traditional ice cream shops and a pastry flagship with great personality, La Pâtisserie des Rêves.
Towards the end of summer and the beginning of autumn, the inventor of the cronut will open his first bakery in Europe where one can try a menu of signature pastries from his original shop, as well as a new line of London-only items.
The famed chef based in Milan inaugurates a classroom for demonstrations where a small group of attendees can ask for advice and discover his culinary secrets.
The Belgian pastry chef Pierre Marcolini has managed to wrap this summer’s new ice cream collection in warm romanticism. Through refined proposals such as black tea with jasmine in tubs and an attractive offer of customizable popsicles, Marcolini reinterprets the best of the summer season.
Olivier Fernandez takes advantage of the EPGB’s Master in Chocolate to update his forays into homemade chocolate with a collection of three selected origins.