Pastry Blog & News
Firs, stars, sleighs, and penguins in Oberweis’s Christmas
December 20, 2018 | Ana Rodríguez
The icy bûches by the brothers Tom and Jeff Oberweiss overflow with fantasy and Christmas motifsMore info
La Fabrique Givrée’s Christmas origami
December 18, 2018 | Luis Concepción
Jérémie Runel strays from the classic format of the Christmas bûches and bets on using the fir tree and origami. An interesting twist in of the most active creative factories in France.More info
L’École Valrhona Brooklyn prepares a modern and inspiring training program for 2019
December 13, 2018 | Ana Rodríguez
To celebrate 30 years of L’École Valrhona, the Brooklyn team has prepared 23 exceptional classes.More info
Tailor made Christmas ice cream bûche by David Wesmael in La Glacerie
December 11, 2018 | Ana Rodríguez
The bûche designed by the MOF David Wesmaël consists of an invariable base of vanilla and a palette of ten flavors to choose from.More info
The ‘street cake’ popsicle comes to Une Glace à Paris with a bang
November 27, 2018 | Luis Concepción
The avant-garde Parisian ice cream shop now has two popsicle lines: one around the street cake concept and another that reclaims raw materials.More info
Albert Adrià opens Cakes & Bubbles in London
November 13, 2018 | Ana Rodríguez
The restaurant, inspired by La Dolça at his restaurant Tickets, is dedicated to sweet cuisine.More info
Modernist Bread will be translated into Spanish, French, and German
October 10, 2018 | Ana Rodríguez
The award-winning book by Nathan Myhrvold and Francisco Migoya will go on sale in autumn of 2019 in these three languages.More info
Antonio Bachour, best pastry chef at the Best Chef Awards 2018
October 4, 2018 | Ana Rodríguez
The media-friendly chef has been chosen by photographers and culinary experts.More info
David Wesmaël opens La Glacerie Paris
October 3, 2018 | Ana Rodríguez
The MOF Glacier offers a new tasting experience in this artisan ice cream shop in Paris. More info
Ramon Morató proposes a new look at the ganache
September 25, 2018 | Alberto Ruiz
The Catalan master presents an extensive study in which he proposes new and very interesting possibilities for artisanal chocolate at the Relais Desserts seminar. More info
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