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Pastry Blog & News

Nathaniel Reid’s entremet and petits gâteaux at L’École Valrhona Brooklyn

February 11, 2015 |

The acclaimed pastry chef shares his knowledge in modern patisserie with a European flair in petit comité at the school Valrhona very recently created in Brooklyn.More info

A new image for the Confiserie Moutarlier tea room in Lausanne

January 23, 2015 |

Lucien Moutarlier and his son, Damien, have completely renovated one of the four establishments that they own in Switzerland, giving it a modern image, more aligned with their pastry cooking style.
More info

The United Kingdom puts cocoa in quarantine to save the future of chocolate

January 13, 2015 |

There are clear signs that the demand for chocolate is greater than the supply. To guarantee this supply and the survival of cocoa, the International Cocoa Quarantine Centre has taken on the role of controlling the quality of every new variety of cocoa in the world. More info

Phillipe Urraca opens a profiterole boutique in Paris

January 5, 2015 |

Prestigious pastry chef inaugurates Profiterole Chérie, a boutique in the 3rd arrondissement in Paris, where he elaborates his crunchy profiteroles in real time in front of his clientsMore info

Valrhona opens its fourth École du Grand Chocolat in New York

December 15, 2014 |

The seed that was first planted at Tain l`Hermitage by Frédéric Bau, L’École du Grand Chocolat, now flourishes in its fourth global location, in one of the most enchanting areas in New York, the Dumbo neighbourhood, beside the Brooklyn BridgeMore info

Janice Wong opens her first boutique-installation of dreamy sweetness

November 27, 2014 |

With a fantasy garden filled with paintings made from marshmallows, this pastry chef launches her new store, in which she combines, in equal measure, edible art and nostalgic pleasuresMore info

New Chocolate Museum in Belgium

November 7, 2014 |

Chocolate is currently very much in fashion with a wide variety of initiatives springing up that are dedicated to this ingredient. One example is the Belgian Chocolate Village, a curated museum of 900 square metres, housed in an old chocolate factory.More info

A spectacular Christmas at La Maison du Chocolat

November 5, 2014 |

How to fuse creativity, elegance, Christmas, architecture and chocolate? You can find the answer in the excellent collection that Nicolas Cloiseau, pastry che at La Maison du Chocolat, has prepared for this festive season.More info

France updates its classic ice creams

October 21, 2014 |

The typical specialities of French ice cream making have always forged their own identity at the margins of the omnipresent Italian tradition. Currently, the French tradition also relies upon the work of some French pastry chefs, members of the International Association, Relais Desserts, who have taken it upon themselves to update some of the French ice cream classics. Ice cream domes, vacherin, ice pops and ice cream sandwiches French style, and macaroon flakes, are all among the new creations available.More info

Mochi and churro, the new companions for ice cream

July 16, 2014 |

Mochi and churro mass are the new travelling companions for ice cream in a range of original presentation formats in New York and Los Angeles. The Mochi ice cream of Mochidoki and the churro ice cream sandwiches of Churro Borough are two of the products which have attracted most media attention in the last few weeks in the U.S.A.More info