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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…

Andrés Lara’s Christmas Boutique Hands on at the Chocolate Academy Tokyo

July 27, 2015 |

In early September, the Cacao Barry Asia Pacific Regional chef will be demonstrating his pastry in the academy that Barry Callebaut has recently opened.More info

Fermented cocoa with hybrid yeast could improve the quality of chocolate

July 24, 2015 |

A team of researchers from the University of Leuven and the Flanders Institute for Biotechnology (Belgium) has begun an investigation, in which Barry Callebaut has been active, on one of the fundamental processes in the development of good chocolate: fermentation.

More info

Barry Callebaut opens a Chocolate Academy in Tokyo

July 8, 2015 |

This is the 19th in the world and the fourth in the Asia-Pacific region. Kohei Ogata will be the head of the center and Andres Lara will be based there.More info

Milk chocolate also has health benefits according to the University of Aberdeen

June 23, 2015 |

Dark chocolate is not the only one that is “medicinal”. According to a British study, the calcium and fatty acids present in milk chocolate are also beneficial to health. More info

Une Glace à Paris, Ryon and Ménard’s new ice cream shop

June 19, 2015 |

Both chefs unite to offer, right in the center of Paris, nougatines, vacherins, Norwegian omelettes alongside ice cream and traditional French sorbet. More info

34th Relais Desserts International Meetings

May 29, 2015 |

75 members of this prestigious association gathered in April in the town of Montreux to share their experiences and ideas.More info

Viennoiserie with Greg Mindel at L’École Valrhona Brooklyn

May 26, 2015 |

In June, Mindel, Chef Consultant for the Center for Culinary Development, will share his classic viennoiserie vision with modern touches, using Valrhona chocolate. More info

ARCHICHOCO: chocolate furniture and buildings

April 14, 2015 |

A fun sensory exhibition created by Jérémie Runel and Guillermo Ladavière for the Cité du Chocolat … where chocolate takes a thousand shapes and is visually enjoyed. More info

Barry Callebaut opens the first Chocolate Academy in Germany

April 13, 2015 |

The chocolate firm chooses Germany, one of the most important markets for artisan chocolate, to install a new training center with high-level courses and internationally recognized professors, in line with other Chocolate Academies.More info

A new method to achieve a healthier and sweeter chocolate has been investigated

April 1, 2015 |

The America Chemical Society has released a study that proposes retaining as many polyphenols in cocoa’s toasting stage for a healthier and more intensely flavored chocolate.More info