Pastry Blog & News
Ramon Morató’s healthy pastry, in Regular, Slim, and Skinny versions
May 11, 2022 | Ana RodríguezIn his book Files, the global creative director of the firm Cacao Barry presents, among many other projects, a multidisciplinary study on the reduction of fats and sugars in pastry.More info
Alessandra Mion: ‘Frau Knam is me. Rational, organized, and precise’
May 9, 2022 | Jaume CotPink pastry, focused mainly on a repertoire of choux, bonbons, and cakes of the week, are the stars of this small boutique in Milan.More info
Márcio Baltasar: ‘Portugal could export more than the popular pastéis de nata’
May 6, 2022 | Ana RodríguezThe pastry chef of the restaurant Ocean has been one of the winners of the Golden Ticket for the book by Ramon Morató.More info
Jesús Escalera: ‘I want to offer technical pastry, but without being pedantic’
April 21, 2022 | Fernando TodaThe Spanish-born pastry chef has become one of the great dynamizers of Mexican pâtisserie thanks to La Postrería.More info
Japanese jellies for all tastes/palates by Takashi Ochiai
April 13, 2022 | Luis ConcepciónThe world of jellies is very wide in Japanese pastry, and like in other pastry preparations, the passing of the seasons also marks its consumption.More info
Around the world with Break! (II)
April 13, 2022 | Luis ConcepciónShortbread, bretzel, cookies… There are very different ways to immerse yourself in Eric Ortuño’s book. One of the most original ways of doing so is by exploring its tea pastries through their different countries of origin and their gastronomic traditions.More info
Will Goldfarb: ‘The real luxury is having time and space –the rest is just money’
April 6, 2022 | Alberto RuizWhile in Paris, he went to a bookstore to buy a book by the legendary chef Fernand Point and, on the shelf, right next to the book he was looking for, he came across The Flavors of the Mediterranean, byMore info
Ten artistic chocolate eggs for an unconventional Easter
March 31, 2022 | Ana RodríguezEggs that grow wings, octopuses taken from the ocean, driftwood, chickens from Madagascar… The Easter campaign is full of creativity once again.More info
Around the world with Break! (I)
March 14, 2022 | Luis ConcepciónDiscover Eric Ortuño’s book from the perspective of some of the most iconic biscuits from 14 countries.More info
Paola Chang: ‘Everything we imagine can be materialized’
March 10, 2022 | Jaume CotAt Lab Sucré, she ‘hybridizes’ her dual Argentinean and Korean culture with her training in Europe and Asia. More info