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Pastry Blog & News

Jean-Paul Hévin welcomes the Year of the Monkey

January 18, 2016 |

In his shop in Hong Kong, refined chocolates symbolizing health, wealth, and fortune can be purchased to celebrate the Chinese New Year.

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U.P. Upstairs, there is light

January 18, 2016 |

It 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 |

Obsessed 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 |

Julien 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 |

The chef has just joined this prestigious club, formed by more than 100 pastry chefs and chocolatiers from more than 20 countries.

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Patrick Roger’s chocolate Pop-up in Paris

December 18, 2015 |

Alma 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 |

To 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 |

The 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 |

Adorable 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 |

Christmassy, fanciful, and elegant, with a very personal and modern touch. Discover our selection of Christmas logs.More info