Pastry Blog & News
Oriol Balaguer, Paco Torreblanca, Patrick Roger, Frédéric Bau and Pierre Hermé are some of the chefs who wanted to actively participate in the opening of the fourth school opened by Valrhona in the world, the first in the United States.
In Singapore, the attendees of the World Gourmet Summit were able to see these three great pastry chefs together in action and learn some of their techniques.
From 26 to 29 March TIBS once again became the meeting point for the bakery industry in Southeast Asia, with a specialized and diverse offer, exciting competitions and over 300 exhibitors.
Ten years ago, Pierre Hermé began this festival that has, in addition to honoring this delicious sweet, a charitable purpose: to raise funds to fight cystic fibrosis. This March, Hermé’s challenge and of the members of Relais Desserts is to reach the figure of 100,000 €.
This week, Paris has welcomed some of the most relevant pastry chefs in the French scene at Omnivore, who surprised everyone with avant-garde creations.
For example, the MOF Glacier Emmanuel Ryon (MOF Glacier, World Pastry Champion in Lyon) opted for one
The Scène Sucré of the salon continues to grow. This year more than 20 professionals share their knowledge in haute patisserie, from 8 to 10 March in Paris.
This year, the Expo Milano visitor can walk through plantations where cacao trees grow and learn more about this aromatic and valuable product.