Pastry Blog & News
Centrifuged Strawberries from “El Maresme”, by Jordi Guillem
August 10, 2016 | Luis ConcepciónThe centrifuge has become the leitmotif of desserts like Centrifuged Strawberry, and seasonal savory proposals, such as the Verema dish.More info
Jérôme de Oliveira’s opening in Polygone Riviera
August 8, 2016 | Ana RodríguezSince August 6, the young pastry chef has a 20-m2 kiosk with terrace in this mall.More info
Jordi Puigvert takes his evolutionary pastry from Australia to Bolivia
August 3, 2016 | Ana RodríguezMichel Cluizel, Sosa, Sicoly, La Roise Noire … There are many brands in the industry who rely on the expertise of Puigvert.More info
Venus, Pierre Hermé’s pastry homage to the House of Dior
July 29, 2016 | Ana RodríguezPierre Hermé has created a pastry which is a delicious miniature replica of the House of Dior for its first anniversary. More info
Frank Haasnoot: ‘I always try to use the inspiration to twist it’
July 19, 2016 | Alberto RuizHe heads the sweet station in seven restaurants and a bar, all within the luxurious Peninsula Hotel in Hong Kong. More than 30 chefs follow his instructions to respond to ‘new and exciting projects to work on, from customized dessertsMore info
Cakes to go by Vincent Guerlais
July 8, 2016 | Ana RodríguezThe French chef returns to show off his creative ability and combination of flavors with these five cakes to eat in the park, in a picnic at the beach, or take on vacation.More info
Janice Wong experiments with Dim Sum in her latest book
July 6, 2016 | Ana RodríguezThe 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 | Ana RodríguezThe 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 | Ana RodríguezThe 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 | Ana RodríguezThe rule-breaking Nicolas Cloisseau has conducted an experiment with the caviar house Petrossian. The result: a box of limited edition chocolateMore info