Pastry Blog & News
The icy bûches by the brothers Tom and Jeff Oberweiss overflow with fantasy and Christmas motifs
To celebrate 30 years of L’École Valrhona, the Brooklyn team has prepared 23 exceptional classes.
The bûche designed by the MOF David Wesmaël consists of an invariable base of vanilla and a palette of ten flavors to choose from.
The avant-garde Parisian ice cream shop now has two popsicle lines: one around the street cake concept and another that reclaims raw materials.
The award-winning book by Nathan Myhrvold and Francisco Migoya will go on sale in autumn of 2019 in these three languages.
The media-friendly chef has been chosen by photographers and culinary experts.