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

Pastry Blog & News

Major international chefs in Jean-Marie Auboine’s courses program

March 3, 2016 |

Antonio Bachour, Marc Ducobu, Davide Malizia, Christophe Morel and Hans Ovando are just some of the names featured in this high-flying academic calendar.More info

Antonio Bachour unveils his repertoire in Savour Chocolate and Patisserie

February 26, 2016 |

The pastry chef has been teaching courses on restaurant and buffet desserts to a small group of 14 students for the past two weeks in the school run by Kirsten Tibballs.More info

10 Easter “fairytale” collections

February 25, 2016 |

Characters from a Western, large (daisy!) families, star-filled owls … Once again, the master chocolatiers take advantage of the Easter season to show their ingenuity with figures and entremets that tell stories.More info

Ice cream cake and raspberry, two obsessions in Oberweis

February 19, 2016 |

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.More info

‘Bien Cuit. The art of bread’ by Zachary Golper

February 15, 2016 |

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 isMore info

Danon, the new school in Israel, debuts with a course by Carles Mampel

February 11, 2016 |

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. More info

Maya Revivo: ‘I try to incorporate olive oil in many of my creations’

February 5, 2016 |

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.More info

The 2016 season of L’Ecole Valrhona Brooklyn, at the cutting edge of current patisserie

February 4, 2016 |

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.More info

Benoît Violier passes away

February 1, 2016 |

The cuisine sector is in mourning. On January 31 Benoît Violier (so good #14), one of the great chefs on the international scene thanks to his work as head chef of the restaurant at the Hotel de Ville de Crissier,More info

11 + 3 desserts that will make you want to celebrate Valentine’s Day

February 1, 2016 |

Éclairs, cakes, apples and even cocktails. You can celebrate Valentine’s Day with sweets that are anything but clichés.More info