Pastry Blog & News
In a short time, the brothers Jeff and Tom Oberweis have introduced three ice cream cakes that revolve around raspberry. On a crisp base of puffed rice and decorated with ice cream hemispheres, they have become one of the most solicited creations, and raspberry one of the favorite products of this Luxembourg home.
Bien Cuit is the Frenchified name of an excellent bakery in Brooklyn. It is not one of those fashionable establishments with beautiful aesthetics and attractive products. It is a bakery where real bread is sold, where this millenary art is
The head of Bubó patisseries was in charge of inaugurating the academic calendar of this new school with a course in which he displayed his talent by elaborating entremets, sables, and other pastry creations.
Her work shows that French base but with a closer look at her native Israel. In particular, she feels very motivated with olive oil, praising its gastronomic potential, especially in sponge cakes and tarts.
Gianluca Fusto, Antonio Bachour, Christophe Renou, and Greg Mindel are some of the external chefs who have jumped into the school’s interesting calendar this year.
Éclairs, cakes, apples and even cocktails. You can celebrate Valentine’s Day with sweets that are anything but clichés.
Like wine needs earth and a team to take care of the product from beginning to end, Enric Rovira reflects on the highs and lows of the Bean to Bar following his 2005 experience.
Can chocolate become something ethereal, an experience that need not be tasted? If anyone is qualified to answer that question, it’s certainly Enric Rovira.