Pastry Blog & News
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
L’Éclair de Génie’s dazzling autumn-winter collection
September 30, 2015 | Ana RodríguezChristophe Adam presents eight arty eclairs with an icy appearance, intense flavors, and crunchy textures.More info
Antonio Bachour’s third book takes on chocolate
September 30, 2015 | Jaume CotAntonio Bachour offers his latest and studied repertoire, this time based on chocolate, and once again including all kinds of cakes, cups, plated desserts, and bonbons. More info
New look for the Mast brothers’ chocolate shop in Brooklyn
September 29, 2015 | Ana RodríguezThe shop, located in the neighborhood of Williamsburg, now has a cleaner, minimalist aesthetic, consistent with Rick and Michael’s chocolate philosophy.More info
Pierre Hermé’s reinterpretation of the traditional Mooncake
September 23, 2015 | Ana RodríguezThe pastry chef presents this Chinese specialty coated in Mexican dark chocolate with sesame praline and soft caramel among its ingredients.
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The French Pastry School reaches its 20th anniversary. School of thought
September 9, 2015 | sogoodmagLocated in the heart of downtown Chicago, The French Pastry School is a state-of-the-art three-level facility with eight kitchens outfitted with top-of-the-line equipment. The school employs more than 25 pastry professionals, as well as admissions and marketing teams. Every year more than 1,500 students pass through its doors. More info
Frank Haasnoot’s Dutch pastry for the first time in the United States
September 7, 2015 | Ana RodríguezThe pastry chef showed how to elaborate a number of creations, from an artistic chocolate piece to glasses, cakes, and tarts, in Melissa Coppel and Jean-Marie Auboine’s school in Las Vegas. More info
Antonio Bachour’s dessert buffet at the École in Brooklyn
August 27, 2015 | Jaume CotAntonio 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