Pastry Blog & News
“Pâtisseries et Gourmandises, tendances et traditions”: Stéphane Glacier’s new book
November 18, 2015 | Ana RodríguezPâtes à choux, Tartes et Tartelettes, et petits entremets gâteaux and many more inspiring creations appear within the pages of this book written by the French MOF.
30 step-by-step desserts in Claire Heitzler Pâtissière
November 16, 2015 | Ana RodríguezThe chef’s imagination is reflected in this book, where she thoroughly scrutinizes a selection of unforgettable desserts More info
Janice Wong will open restaurants in Tokyo and Hong Kong in 2016
November 11, 2015 | Ana RodríguezThe chef, probably the most fashionable pastry chef in Asia, believes that now
is the perfect time to expand overseas.
More info
Jordi Bordas presents B·Concept at the Olivier Bajard’s school
November 5, 2015 | Ana RodríguezChef Bordas’ latest stop to teach his effective method was in France where he was received by a reduced number of privileged students. More info
Pierre Hermé’s Madame Figaro entremets
October 16, 2015 | Ana RodríguezLast days to taste this orange and raspberry financial biscuit, brioche and crème brûlée with orange blossom, light cream with candied fruit, fruit, and flowers.More info
Four Hands, Hans Ovando and Gustaf Mabrouk
October 14, 2015 | Alberto RuizPastry Chefs Cross the Borders begins its trajectory in Asturias in only one language: patisserie.More info
Pastry Concept: Leonardo di Carlo’s new laboratory and classroom
October 13, 2015 | Ana RodríguezThe Italian pastry chef fulfills one of his dreams with this space where continuing researching formulas and sharing them with other professionals is possible. More info
Michalak implements his “pâtisserie de demain” in his first establishment
October 13, 2015 | Jaume CotClean white lines, casual and youthful graphics, and a pastry offer with a lot of discourse define the premises located in the Parisian Marais.More info
Ryon and Ménard create a collection of neoclassical vacherins
October 8, 2015 | Luis ConcepciónUne Glace à Paris faces autumn with an eye on the renewal and development of its winter menu. So with the change of season, Emmanuel Ryon and Olivier Ménard begin to introduce their collection of ice cream pastry. And that really is the true heart of an ambitious project; it is not going to be stuck selling ice cream in bulk. Not even closeMore info
Jordi Puigvert’s evolutionary patisserie at Michel Cluizel’s Atelier de Formation
October 2, 2015 | Ana RodríguezThe author of “Evolution” has traveled to France to continue spreading his evolutionary pastry.More info