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Pastry Blog & News

Antonio Bachour’s dessert buffet at the École in Brooklyn

August 27, 2015 |

Antonio Bachour continues his tireless teaching labor across the globe. These days he is giving a comprehensive education at the International Pastry Forum in Panama. However, he previously left his mark and particular style in the Ecole du Grand ChocolatMore info

Biagio Settepani. The soul of New York’s pastry

August 13, 2015 |

Admired and beloved by his colleagues, he shares his opinions, experiences and thoughts with so good #14, and confesses his family has always been the success in his life and he would love to write a second book with traditional recipes.More info

Albert Adrià. La dolça, ticket’s sweetest ring

August 10, 2015 |

Giant strawberries that sprout from the ceiling, gilded cages, panels projecting movie images, tables shaped like pastry doilies, colorful chairs, the ice cream cart, and a dark curtain in the background… La Dolça prolongs and tops the fantastic walk through the world of Tickets… More info

Patrick Roger, a master of chocolate and art!

July 31, 2015 |

Sculptures, a book and his own gallery. In the coming months, the great creative talent of Roger is unveiled. More info

Carles Mampel takes his pastry to Melbourne

July 29, 2015 |

The chef visited Savour Chocolate and Patisserie School, the school run by Kirsten Tibbals in Melbourne.More info

To the beach with Vincent Guerlais!

July 23, 2015 |

The MOF chocolatier stirs our taste buds once again with three very beachy chocolate products!More info

Futoshi Hashimoto. Enclose every flavor the ingredient has

July 21, 2015 |

Hashimoto is one of many pastry chefs in Japan who respect French confectionery. In his own pastry shop is obvious that he adores chocolate, as he demonstrated us in So Good 14.More info

Antonio Bachour’s talent in “Conditoria”

July 21, 2015 |

The chef of St Regis Bal Harbour in Miami gave a magnificent pastry masterclass at the International Pastry School “Conditoria” in Russia.More info

Alain Chartier shares his glacier creativity in Las Vegas

July 21, 2015 |

The French master glacier demonstrated some of his most personal creations in Jean-Marie Auboine Chocolates’ classroom, from his Tart’ice to his ice cream hamburgers. More info

Tetyana Verbytska. Cultivating Ukrainian haute patisserie

July 14, 2015 |

Haute patisserie progresses all over the world. In the United States, Australia, or Asia it is already a reality, in addition to some Eastern European countries. A good example which perfectly reflects this phenomenon is found in Ukraine, at the Kiev International Culinary Academy, lead by Tetyana Verbytska.More info