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Pastry News

The latest news about current affairs within the world of pâtisserie: new stores, latest business news, trends, schools, associations…

The Butter Book, an online training concept inspired by The French Pastry School

March 23, 2020 |

Jacquy Pfeiffer and Sébastien Canonne have created this new online pastry, baking, and cake decorating educational experience.More info

More than 280 video recipes from great chefs in Savour School online classes

March 19, 2020 |

In this training modality, you can learn techniques and trends without leaving home thanks to Kirsten Tibballs, the school’s director, and many other invited pastry chefs.More info

Yann Brys’ eclectic collection for Evok

March 18, 2020 |

The MOF has designed a different creation for four of the group’s hotels: Nolinski, Brach, Sinner, and Coeur des Vosges.More info

Bee Chef Pastry School launches an International Masters in Haute Pastry

March 12, 2020 |

Responsible pastry, ice cream trends, viennoiserie, and gelling agents are some of the topics that will be covered in this training scheduled for the month of November.More info

Ladurée thinks ‘green’ and launches his first vegan macarons

March 11, 2020 |

After months of research, the French maison surprises with two macarons without butter or egg whites.More info

Climate change affects the price of cocoa

March 3, 2020 |

According to Bloomberg, due to the global shortage of beans, a second consecutive monthly increase in the cost of cocoa will occur.More info

The 10 sweet trends for 2020 according to Baileys

February 19, 2020 |

Butterfly pea flower bubble tea is the star product of the year.More info

L’Atelier Barcelona, ​​Amaury Guichon’s first European visit in 2020

February 10, 2020 |

The French chef will teach two master classes at the Barcelona establishment commanded by Eric Ortuño and Ximena Pastor in March.More info

Pierre Hermé, invited by La Maison du Chocolat as chef in residence

February 7, 2020 |

The well-known pastry chef has created two vegan cakes for the occasion: Fleur de Cassis and Rose des Sables.More info

‘Science meets chocolate art’ Gerhard Petzl’s latest book

February 4, 2020 |

This book is a bridge between food art and science. A source of inspiration to discover something new.More info