Image Image Image Image Image Image Image Image Image Image
> > Pastry Chef Articles

Pastry Blog & News

Chouger Glacé, Christophe Adam’s new invention

May 10, 2016 |

What 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 |

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.More info

François Payard’s macaron donut

April 29, 2016 |

For 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 |

David 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 |

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.More info

Olivier Fernandez’s ‘Bean to Bar’. Trend or just a craze?

April 7, 2016 |

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. More info

Bachour Bakery and Bistro kicks off

March 24, 2016 |

170 square meters and a complete sweet and savory offer welcomes those curious who, since Monday, have gone to the new shop, which is sure to become a culinary destination in Miami.More info

Disfrutar. Three-way creativity

March 22, 2016 |

Oriol Castro, Eduard Xatruch, and Mateu Casañas, three essential architects of the wonderful work that was elBulli, now invite us to Disfrutar. A daring but coherent, meditated and designed proposal with the advantage provided from having lived at the epicenter of the world’s culinary creativity for nearly two decades.More info

Philippe Conticini: ‘Patisserie today continues to have the tendency to let form surpass flavor’

March 16, 2016 |

Childhood memories continue at the center of the work done at La Pâtisserie des Rêves. A book has recently been launched that turns the childhood memories of important cuisine figures into cakes, with Philippe Conticini leading the way. More info

Josean Alija. ‘Muina’ desserts with light essence

March 7, 2016 |

He is one of those cooks who are just different, difficult to classify, unique. It is no coincidence that his restaurant, Nerua, is integrated in the Guggenheim Museum in Bilbao (Spain), instead, one often has the sensation of feeling anMore info