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Pastry Blog & News

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

Alain Ducasse opens his own ice cream parlor in Paris

June 29, 2021 |

The menu of this ice cream parlor combines finely crafted classic ice creams with the coupage technique and very unique proposals that aspire to be great house specialties.More info

Pierre Hermé turns his gaze to Japan with a collection of new mochis, macarons, and cakes

June 25, 2021 |

Japonisme is in charge of elegant creations with perfect finishes in which ingredients such as yuzu, matcha tea, or black sesame play subtle interactions with the hallmark of the French master pastry chef.More info

Face-to-face classes are back at l’Ecole Valrhona Brooklyn with an impressive course calendar

June 23, 2021 |

Great international figures such as Antonio Bachour, William Werner, or Oriol Balaguer will help to recover the live courses that have always characterized this centerMore info

Babka Praliné, the joint creation of Conticini and Cagnes

June 8, 2021 |

Both chefs have designed this balanced proposal of powerful flavors and great technique together. More info

Patrick Roger and his creative imitation soaps

June 2, 2021 |

The chef has devised this range of sweet soaps for Mother’s Day.More info

Modernist Pizza hits bookstores in October

May 26, 2021 |

The latest and long-awaited release by Nathan Myhrvold and Francisco Migoya can be pre-ordered now.More info

A journey through 50 great French ‘gateaux’, gathered in a single book

May 19, 2021 |

The intimate and informal book, signed by chef agent Hélène Luzin, is available in French in Books For Chefs.More info

Ritz Paris Le Comptoir, François Perret’s new gourmet boutique

May 17, 2021 |

This shop, where one can not only taste iconic cakes from the Ritz hotel but also exclusive creations by the popular pastry chef, opens on June 7 More info

Titanium dioxide in the spotlight once again in Europe

May 13, 2021 |

It was banned in France in 2020 and is now considered an unsafe additive by the European Food Safety Authority.More info

Wei Loon Tan, Nicolas Lambert, and Juan Manuel Herrera, in PastryBCN’s online courses

May 12, 2021 |

During the next few weeks, the company has prepared masterclasses via Zoom and with simultaneous English-Spanish translation with these three renowned chefs.More info