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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…

Relais Desserts takes on four new members

September 22, 2016 |

John Kraus, Daniel Álvarez, Cédric Pernot, and Yoshiaki Kaneko are the pastry chefs entering this illustrious guide.More info

Chocolate and cocoa companies come together to act on climate change

June 8, 2016 |

The WCF is leading an unprecedented initiative involving several stakeholders in the cocoa value chain to devise solutions to climate variability and deforestation.More info

Research to improve the quality of chocolate with ultrasounds in Belgium

June 6, 2016 |

Researchers at KU Leuven have developed a new technique that sends out ultrasonic waves into cocoa butter to see whether it crystallizes correctly.More info

Velvet chocolate crystals in a scientific study

April 22, 2016 |

The chocolatier Enric Rovira and the Crystallography Group at the UB present the results of a study which details the polymorphic evolution of chocolate crystals depending on the temperature scale used. More info

“Modernist Bread”, the Modernist Cuisine’s new book, will be released in 2017

April 13, 2016 |

How is the perfect toasted bread achieved? Does the type of water you use make a difference in baking? How to rescue over-proofed dough? These are some of the questions answered in this ambitious publishing project.More info

Relais Desserts celebrates its 35th anniversary with a charity gala in New York

April 6, 2016 |

The Association has organized a charity cocktail with all profits going to the City Harvest Association against hunger.More info

A 100% chocolate pop-up bar in London

March 30, 2016 |

Carlsberg, on the occasion of Easter, set up a great chocolate pop-up pub in the neighborhood of Shoreditch where even the beer glasses were edible.More info

The University of Maine finds that chocolate makes us smarter

March 11, 2016 |

The flavonoids in cocoa improve our memory, reasoning, and reaction capacity. More info

More children in African cocoa production, albeit with greater access to education

March 10, 2016 |

According to a report by Tulane University, a total of 2.3 million children worked in dangerous conditions in 2013/2014.More info

Chocolate is the leitmotiv of the book, “Food Chocolate Design”

January 13, 2016 |

Sixteen recipes, 32 illustrations, and an exclusive alphabet make up this book about not only chocolate, but also graphic design. More info