Pastry Blog & News
Dominque Ansel opens a French viennoiserie counter in his NYC Pastry kitchens
July 16, 2021 | Jaume CotLocated in the heart of his central workshop in NYC, these counters pay tribute to the croissant and other puff pastry in which the chef is a true specialist.More info
Sigep announces a progressive recovery of artisan ice cream around the world
July 15, 2021 | Luis ConcepciónThrough its Trends Observatory, the fair describes the recovery of exports of ingredients and machinery for the ice cream industry, as well as the dynamism of ice cream chains around the world, particularly in the United States, the Middle East, and Asia.More info
Cédric Grolet designs a collection of pastry tools for Zara Home
July 9, 2021 | Jaume CotBrushes, mortars, whisks, tongs, and even a juicer are part of a collection finished in black tones and with a predominance of the use of wood and stainless steel.More info
Miko Aspiras is behind the opening of Don’t Doughnuts in Sydney
July 8, 2021 | Jaume CotThe name of the place is a play on similar words and also, according to its promoters, “both a warning and a challenge”More info
Alain Ducasse opens his own ice cream parlor in Paris
June 29, 2021 | Luis ConcepciónThe menu of this ice cream parlor combines finely crafted classic ice creams with the coupage technique and very unique proposals that aspire to be great house specialties.More info
Pierre Hermé turns his gaze to Japan with a collection of new mochis, macarons, and cakes
June 25, 2021 | Jaume CotJaponisme is in charge of elegant creations with perfect finishes in which ingredients such as yuzu, matcha tea, or black sesame play subtle interactions with the hallmark of the French master pastry chef.More info
Face-to-face classes are back at l’Ecole Valrhona Brooklyn with an impressive course calendar
June 23, 2021 | Jaume CotGreat international figures such as Antonio Bachour, William Werner, or Oriol Balaguer will help to recover the live courses that have always characterized this centerMore info
Babka Praliné, the joint creation of Conticini and Cagnes
June 8, 2021 | Ana RodríguezBoth chefs have designed this balanced proposal of powerful flavors and great technique together. More info
Patrick Roger and his creative imitation soaps
June 2, 2021 | Ana RodríguezThe chef has devised this range of sweet soaps for Mother’s Day.More info
Modernist Pizza hits bookstores in October
May 26, 2021 | Ana RodríguezThe latest and long-awaited release by Nathan Myhrvold and Francisco Migoya can be pre-ordered now.More info