Pastry Blog & News
La Fabrique Givrée takes Glace-tronomie a step further
May 24, 2016 | Luis ConcepciónJérémie 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
“Chocolate”, Kirsten Tibballs’s new book for the home cook
May 20, 2016 | Ana Rodríguez80 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. More info
Philippe Conticini re-imagines the perfect millefeuille for summer
May 17, 2016 | Luis ConcepciónThe 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. More info
Dominique Ansel bakery to open in London
May 13, 2016 | Ana RodríguezTowards 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. More info
Chouger Glacé, Christophe Adam’s new invention
May 10, 2016 | Ana RodríguezWhat do you get when you combine a chou and a burger? The French chef finds out exclusively at his shop in Montorgueil.More info
The Knam Experience: Step-by-step recipes with Ernst Knam
May 2, 2016 | Ana RodríguezThe 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.More info
François Payard’s macaron donut
April 29, 2016 | Ana RodríguezFor Macaron Day, the French pastry chef invented a sweet new hybrid which can be tasted in New York. More info
Kyl21’s new geometric popsicles
April 26, 2016 | Luis ConcepciónDavid Marx is unstoppable. Following his vegan popsicles, he presents new models inspired by spheres and the pineapple. With each new launch, Marx demonstrates that there are no limits in the new geometric designs. More info
Floral aromas in Marcolini’s new summer collection
April 25, 2016 | Luis ConcepciónThe 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.More info
Olivier Fernandez’s ‘Bean to Bar’. Trend or just a craze?
April 7, 2016 | Alberto RuizOlivier Fernandez takes advantage of the EPGB’s Master in Chocolate to update his forays into homemade chocolate with a collection of three selected origins. More info