Pastry Blog & News
A new image for the Confiserie Moutarlier tea room in Lausanne
January 23, 2015 | Ana RodríguezLucien 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.
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The United Kingdom puts cocoa in quarantine to save the future of chocolate
January 13, 2015 | Ana RodríguezThere 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 | Ana RodríguezPrestigious 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 | Ana RodríguezThe 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 | Jaume CotWith 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 | Fernando TodaChocolate 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 | Fernando TodaHow 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 | Luis ConcepciónThe 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 | Luis ConcepciónMochi 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
Ice Cream is the focus of new book publications in France
July 15, 2014 | Luis ConcepciónThree well-known ice cream makers with very different approaches are currently in France, due to the launch of their books, which feature their favourite recipes and their style of working. With the intention of creating a brand, the three books were brought together for publication: the emerging talents in Parisian ice cream making such as Glaces Glazed and It Mylk, alongside the renowned La Martinière, from l’île de Ré.More info