Pastry Blog & News
Jean-Paul Hévin welcomes the Year of the Monkey
January 18, 2016 | Ana RodríguezIn his shop in Hong Kong, refined chocolates symbolizing health, wealth, and fortune can be purchased to celebrate the Chinese New Year.
U.P. Upstairs, there is light
January 18, 2016 | Alberto RuizIt is not clandestine activity, although only eight people nocturnally gather to enjoy something unknown, and everything occurs in a workshop located on the second floor of a bakery that has already closed for the day. But it does have something of mystery and temptation. In Dominique Ansel’s new scenario, U.P., nothing is impossible.More info
Nina Tarasova: ‘Thanks to color, we imagine what taste will be in a future’
January 7, 2016 | Luis ConcepciónObsessed with color and imaginative in her presentation formats, she pursues a pastry dream that is becoming reality. We talk with her in so good #15.More info
Julien Boutonnet: ‘For me, the MOF was the real objective to be reached’
December 30, 2015 | Fernando TodaJulien Boutonnet is one of the MOF Patissier 2015. This year was the second time that he competed for the title, after his first attempt in the previous edition held in 2011. We interviewed him in so good #14.More info
Melissa Coppel, the newest member of the Cacao Barry Ambassador Club
December 28, 2015 | Ana RodríguezThe chef has just joined this prestigious club, formed by more than 100 pastry chefs and chocolatiers from more than 20 countries.
Patrick Roger’s chocolate Pop-up in Paris
December 18, 2015 | Ana RodríguezAlma mater of one of the most innovative chocolate chain stores in Paris, he finishes the year with a must-see exhibition for his followers.More info
The elegant galette de Rois of L’Hotel The Peninsula Paris
December 17, 2015 | Ana RodríguezTo celebrate Three Kings Day, the pastry chef Julien Alvarez has created a galette which does not disappoint those looking for flavours associated with this holiday, but with a bit of an upgrade. More info
Marshmallows made with albumin powder by Jordi Puigvert in Evolution
December 14, 2015 | Luis ConcepciónThe creation of marshmallow with albumin powder simplifies the preparation process and provides greater sharpness in taste. In the book, Evolution, Jordi Puigvert presents different recipes in this type of marshmallow.More info
Four small bûches from Maison Pascal Caffet to savor alone
December 11, 2015 | Ana RodríguezAdorable and subtle, these are the individual bûches which the team of this prestigious French patisserie proposes this Christmas.More info
12+1 bûches Noel that activate fantasy
December 4, 2015 | Ana RodríguezChristmassy, fanciful, and elegant, with a very personal and modern touch. Discover our selection of Christmas logs.More info