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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…

Recovering, styling and naturalizing the pleasure of a sweet treat

August 19, 2015 |

The artistic Swedish group The Tomorrow Collective, among its many projects, has developed this ingenious kit to prepare natural sweets made directly from seasonal fruits. The intention of the creators is to reclaim the pleasure of sweets by avoiding thoseMore info

Chocolatexture: Nendo’s new chocolates with different textures

August 17, 2015 |

Earlier this year, Oki Sato, head of the Japanese studio Nendo, was named Designer of the Year by Maison & Objet.

He created nine pieces of chocolate measuring 26 x 26 x 26 cm on the occasion of the ParisMore info

Typographic Chocolate at the Museum of Letters in Berlin

August 4, 2015 |

Two German students have printed hundreds of fonts of different cultures and religions in chocolate bars sold as souvenirs at the Buchstaben Museum.More info

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