If anything distinguishes haute pâtisserie from other ways of understanding pastry it is its commitment to raising each creation to a category of exclusivity, exquisiteness, and artisan work, out of the ordinary…
A mosaic composed of 23,700 éclairs was created in Geneva to contribute to the fight against AIDS.
Thanks to this course, some students better understand the creative process in the construction of an artistic piece at the Chocolate Academy in Chicago.
The Cronut inventor shows how to make his own personal cinnamon rolls in an educational video.
Two years ago, the right hand man of Philippe Bertrand visited the academy, lead by Tetyana Verbytska, to teach a master class in pastry which was recorded in an extraordinary video that is worth watching over and over.
The trailer for the fourth season of The Chicago Restaurant Pastry Competition, which will begin airing on the Internet this September, has been released.
The Chicago-based pastry school turns 20 in the best way possible: the appointment of its founder, Sébastien Canonne, as Knight of the Order of the Legion of Honor.
Gaetan Fiard presents his mastery satinizing sugar with a spectacular sugar flower topping an artistic piece, a mastery that welcomes the visitors to this French museum.
Modernist Cuisine and 3D Systems Culinary recreate the opulence of Versailles in a totally decadent 3D brioche: eggy, buttery, subtly sweet, and utterly delicious.
In just over two minutes, the Federazione Internazionale Pasticceria Gelateria Cioccolateria transmits the magic of patisserie and commitment to this trade.