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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 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

Lara, Etrillard, Ryon and Fayard in the agenda of courses of the Chocolate Academy Tokyo

November 26, 2015 |

In the first semester of 2016, master classes on puree & chocolate pairing, ice cream & sorbet tecnology, petits gâteaux, and contemporary plated desserts will be organized in the academy. More info

Amanda Rockman, new ambassador for Cacao Barry USA

October 29, 2015 |

The Executive Pastry Chef at South Congress Hotel, renowned for her culinary excellence and contributions to the world of pastry, joins the club of ambassadors for this French brand.More info

Bernardelli, the artist who paints with coffee and chocolate

October 23, 2015 |

The Italian artist has replaced paintbrushes with chocolate, coffee, honey … to create beautiful, detailed works of art.More info

La Fabrique Givrée fills their autumn-winter menu with magic

October 15, 2015 |

Once again, there is a breath of fresh air in the formats and flavors of the new menu at La Fabrique Givrée for this autumn-winter. The new offer marches to the beat of products such as ice cream sabers, ice cream cups, Christmas logs, ice cream cakes, individual ice cream jars and much more. Jérémie Runel and his friends also emphasize very gastronomic flavors and unusual combinations: orange blossom and Medjool dates, pink grapefruit and juniper berries, mango and Madras curry; pineapple, banana and lemon.More info

Seven trends for patisserie packaging design in 2015

October 6, 2015 |

The stationery sector is in vogue in patisserie packaging design. Packaging is very much influenced by changing consumer habits resulting from the crisis. Cost containment, eliminating the superfluous, simplicity, and the authenticity of noble materials such as paper and cardboard mark the latest designs in different parts of the world.More info

Kameha Grand Zürich: a hotel inspired by Swiss chocolate

September 15, 2015 |

Sofas shaped like Toblerone, chocolate brick walls, mini-bars modeled after a safe …. the hotel designed by Marcel Wanders is full of nods to Swiss chocolate.More info