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Pastry Blog & News

Julien Álvarez updates the menu at Café Pouchkine Paris

June 17, 2016 |

Adapting Café Pushkin Paris’s offer to French culture, without losing its Russian essence. This is the goal with which Julien Alvarez will become part of this brand as Chief Executive Pastry Chef. This move comes within a large rebranding that will affect both the products and the packaging of Café Pushkin Paris.More info

Pierre Hermé, World’s best Pastry Chef 2016

June 16, 2016 |

With 50 shops all over the world and undeniable charisma, the French pastry chef adds a new award to his extensive résumé. More info

La Martinière makes its way into the French summer season with its religieuse

June 7, 2016 |

Delicate, elegant, sophisticated, and with sorbet as the protagonist. So is this original and exotic frozen version of this classic religieuse of French pastry, which the always outstanding La Martinière presents as a new product in their summer campaign.More info

Darren Purchese prepares a book for home cooks and a new project in Sydney

June 1, 2016 |

The Australian chef is non-stop. In October he will present his book “Lamingtons & Lemon tart”, and he intends to launch an interesting professional project before the end of 2016. More info

Pythagoras, mathematical chocolate by Enric Rovira and Santos Bregaña

May 26, 2016 |

A Pythagorean bar of chocolate in which each portion is triangular and has the same weight, is undeniable evidence of the Catalan chocolatier’s creativity which he sets out to demonstrate. More info

La Fabrique Givrée takes Glace-tronomie a step further

May 24, 2016 |

Jérémie 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 |

80 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 |

The 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 |

Towards 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 |

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