Pastry Videos
Kaiser rolls, the original hand-marked vienna bread rolls. True bread videos (2 of 6)
December 4, 2020The classic vienna bread dough, ideal for making sandwiches due to its soft and pleasant crumb, has in the kaiser roll format one of its most special and genuinely artisan formatsMore info
Forming loaves of bread and rounds. Joaquín Llarás ‘True Bread’ videos (1 of 6)
October 21, 2020First video of the series that complements the book, True Bread, and that serves to not only understand the preparation of dozens of European bakery specialties, but also the techniques that great bakers master to always achieve the best resultMore info
A bread factory in the UK in the 60s
June 26, 2020Interesting documentary that shows the advanced level of industrialization of bread manufacturing in the 1960s in England.More info
A London studio presents the lightest dessert in the world
November 22, 2019Bompas & Parr, in collaboration with the Aerogelex laboratory, has developed a meringue that weighs only one gram.More info
Kirsten Tibballs tête-à-tête with Ramon Morató
October 8, 2019The renowned Australian chef has visited the Chocolate Academy in Barcelona to speak with the creative director of Cacao Barry about his passion for chocolate and the future of the industryMore info
Hironobu Tsujiguchi’s chocolates in a documentary
September 5, 2019Le Chocolat de H is an opportunity to explore the world and the award-winning artisan chocolates of the famous Japanese pastry chef.More info
Chanson Patisserie by Rory Macdonald
March 5, 2019The London pastry chef, who presents the book, Bake, this March, is the ideologue of this original establishment in New York.More info
Four incredible desserts by Cédric Grolet
April 24, 2018The trompe l’oeil and flavor intensity are the keys that Cédric Grolet demonstrated at a seminar in Barcelona, shortly before presenting his book, Fruits.More info
Chocolate art and technique in Stéphane Leroux’s latest book
October 30, 2017Bleu Chocolat is divided into two volumes that go over 100 different chocolate pieces. The challenge is not to be fooled by the material emulating each one.More info
Glea, Abel Bravo’s artisan pastry
October 25, 2017The young Spanish chef and his partner Poli Gómez explain some keys necessary to understanding how to consolidate a state-of-the-art pastry boutique in a place far from the big metropolis and with little familiarity with this family of products.More info