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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…

A bûche lollipop and more sweets from yesteryear, updated by Dalloyau

October 8, 2021 |

This year, the pastry chef Jérémy del Val proposes a bonbon Noel, including an artistic advent calendar.More info

A Korean study reveals dark chocolate changes gut microbiota

October 8, 2021 |

The trial, carried out at Seoul National University, directly links increased Blautia obeum bacteria with improved mood.More info

Kopain, Christophe Michalak’s dream bakery

October 6, 2021 |

In this Parisian establishment, the chef wants to reproduce the emotions he felt as a child when he went with his grandmother to buy bread.More info

Dinara Kasko organizes an online Pastry Marathon with great Ukrainian chefs

September 30, 2021 |

In 11 days this ambitious initiative for pastry chefs of all levels begins.More info

Relais Desserts incorporates Emmanuel Ryon and Eric Ortuño among its new members

September 22, 2021 |

Four new large establishments in Barcelona, ​​Paris, Wiesbaden, and Rodez extend and reinforce the Relais Desserts distinctive and its philosophy of defense of haute pâtisserieMore info

Johan Martin, Yann Brys and Nicolas Lambert, Prix d’Excellence 2021

September 21, 2021 |

The emotional gathering at the Fabrice Pavilion in Paris brought together some of the most prestigious figures of French Pâtisserie More info

Pierre Hermé invites you to a ‘promenade’ through nature in his latest collection

September 17, 2021 |

Herbs and flowers such as meadowsweet, verbena, or pine and less common fruits such as Physalis assault Pierre Hermé’s showcases this season, with designs that do not disappointMore info

Canadian scientists come up with a method to simplify and perfect chocolate tempering

September 7, 2021 |

A phospholipid component of cocoa butter could facilitate a stable crystallization of chocolate in a much more agile and affordable process for any professionalMore info

Jérémie Runel’s bars grow with strawberry, pistachio, and salted caramel

July 29, 2021 |

The bar format is one of the most genuine expressions of La Fabrique Givrée’s ice cream patisserie, available both individually and in a version for sharing. A collection that continues to expand with new proposals based on ingredients such as strawberry, pistachio and salted camel.More info

Emmanuel Hamon gathers his latest creations in a free ebook

July 20, 2021 |

Entremets and individual cakes developed in master classes and collaborations with commercial brands in recent years are now the star content of the first book by the Breton chef based in UkraineMore info