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> Pastry Videos

Kirsten Tibballs tête-à-tête with Ramon Morató

October 8, 2019

The 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, 2019

Le 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, 2019

The 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, 2018

The 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, 2017

Bleu 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, 2017

The 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

Gearing up for Valrhona C3 2017

July 3, 2017

The American selections for the new edition of this exciting competition that in 2016 gave the victory to Fredrik Borgskog will be held in October.More info

A tribute to Jules Verne in Nantes

June 29, 2017

In their last meeting in Nantes, the members of Relais Desserts surprised with a beautiful and fanciful buffet.More info

Yun Eunyoung, Korean-Style éclairs, always crisp and fresh

April 12, 2017

Women in Seoul are the ones who prefer this sweet habit of going off the beaten path, and Yun Eun-Young’s team is well aware of it, so they take maximum care with the details of the presentations, making each éclair a small jewel that becomes a product of worshipMore info

The US Pastry Competition 2017 goes to John Cook

April 11, 2017

In the last edition of this historic competition, we saw a high level in the finishes of each piece of chocolate and also in the tastings.More info

Insights 2017. A talk with Paco and Jacob Torreblanca

March 30, 2017

A talk with Jacob and Paco Torreblanca reflects arguments of sufficient weight to justify periodic visits to this temple of pastry savoir-faire. More info

Japan wins the Juniores World Pastry Cup 2017

March 24, 2017

The great Italian master Iginio Massari could not hide his disappointment when only six points separated Japan’s first place from Italy’s second place. Enjoy this and other great moments of the competition with this video.More info

Chocolate’s not-so-sweet history

March 23, 2017

What has occurred in the last 500 years, and also what has stopped happening, so that cocoa’s reality be so often associated with slavery and child labor.More info

Junichi Mitsubori. World of Wagashi. Passion in the serenity

January 18, 2017

Discover at So Good #17 a master of Kado (way of confection) or wagashi artist.More info

“Senses in Sucrose”, Roberto Cortez’s first book

December 1, 2016

The chef, head of CR8, seeks to microfinance the publishing of his first editorial work in which he unleashes his creative drive and great artistic talent.More info

Low-fat chocolate created in Philadelphia

June 29, 2016

Researchers at Temple University claim that fat can be reduced in chocolate during the manufacturing process with electro-rheology.More info

The magic of Justin Fry won the UPC2016

May 27, 2016

Now that the organization has announced the dates and the theme for the next edition of the US Pastry Competition, we look back at some of the highlights of the last edition, in which Justin Fry was victorious.More info

Chocolate coatings inspire science

April 18, 2016

A new theory, developed by the team of engineers from the Massachusetts Institute of Technology (MIT), has been inspired by the work of artisan chocolatiers when creating uniformly smooth shells and precisely tailor their thickness.More info

The history of sugar explained by French sugar beet farmers

March 21, 2016

From ancient times to the present day, this video by CEDUS (which represents French sugar manufacturers) takes an educational tour of key moments that have turned sugar into the reality that we all know today.More info

So good.. magazine #15 teaser

January 12, 2016

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…More info

Guinness Record for Gilles Desplanches’s éclair mosaic

December 10, 2015

A mosaic composed of 23,700 éclairs was created in Geneva to contribute to the fight against AIDS.More info

Building a competition chocolate figure with Jerome Landrieu

December 4, 2015

Thanks to this course, some students better understand the creative process in the construction of an artistic piece at the Chocolate Academy in Chicago. More info

Dominique Ansel reinvents the cinnamon roll

November 26, 2015

The Cronut inventor shows how to make his own personal cinnamon rolls in an educational video. More info

Martin Diez’s savoir faire at the Kiev International Culinary Academy

November 20, 2015

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.More info

CRPC4 Preview: Freaks of the Industry

September 10, 2015

The trailer for the fourth season of The Chicago Restaurant Pastry Competition, which will begin airing on the Internet this September, has been released.

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The French Pastry School celebrates its 20th anniversary and a new medal for Canonne

September 4, 2015

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.More info

Gaetan Fiard at the Musée Les Arts du Sucre et Chocolat

August 27, 2015

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.More info

A 3D brioche Versailles for Bastille Day

July 17, 2015

Modernist Cuisine and 3D Systems Culinary recreate the opulence of Versailles in a totally decadent 3D brioche: eggy, buttery, subtly sweet, and utterly delicious. More info

“I believe in what I do,” the anthem of the FIPGC

June 5, 2015

In just over two minutes, the Federazione Internazionale Pasticceria Gelateria Cioccolateria transmits the magic of patisserie and commitment to this trade.More info

Return of Napoleon in Ducobu

May 22, 2015

200 years after the Battle of Waterloo, Marc Ducobu and Christophe Morel have recreated Napoleon Bonaparte in chocolate.More info

Nicoll Notter wins the US Pastry Competition 2015

May 18, 2015

The 26th edition of the US Pastry Competition was for Nicoll Notter, the pastry chef of the Cosmopolitan Hotel in Las Vegas, who got his victory among the 15 finalistsMore info

Edible Growth: sustainable and healthy aperitifs in 3D

March 19, 2015

The designer Chloé Rutzerveld is developing a project which will allow, within a set time, to cook snacks full of flavor and nutrients with a 3D printer. More info

A Gingerbread Casa Batlló

February 9, 2015

The Modern Cuisine team surprises us yet again with another creative culinary project: a mini replica of one of Antoni Gaudí’s masterpieces.More info

Patrick Roger, broken hearted but looking towards the future (Video in french)

December 15, 2014

He had not wanted to step foot inside the burned-out space for two and half months after a fire in which he lost all his current production as well as a large collection of chocolate artistic pieces. However, despite still suffering from a broken-heart, Patrick Roger’s gaze is firmly set on the present and on the future, and he guarantees that from a new location, right next to the old, fire-damaged workshop, he will meet the demand from his 9 boutiques for the Christmas campaign.More info

Authors of Sg#12 introduce their work

November 20, 2014

So Good #12 chefs speak about their experiences on participating with the magazine as well as on the work they have enjoyed sharing with our readers.More info

International Ambassadors Seminar of Barry Callebaut in Barcelona

September 8, 2014

Barcelona plays host over the coming days to a new seminar for the Ambassadors of Barry CallebautMore info

Copa Maya Pastry Cooking 2014 (Awards and exceptional artistic pieces)

September 5, 2014

The recently completed Copa Maya of Pastry Cooking 2014, celebrated at Mexipan, went to the host country, Mexico. Alongside them on the podium were Columbia and Argentina .More info

Cacao Barry World Chocolate Masters 2015 teaser

June 20, 2014

While Davide Comaschi, the brilliant winner of World Chocolate Masters 2013, is still savouring his victory, the organisation for the next edition of this prestigious competition is already underway, with more than 19 national elimination rounds to take place throughout the world.More info

Japanese selection – Coupe du Monde de la Pâtisserie 2014

May 5, 2014

Who will be the members of the Japanese team for the World Cup of Pastry in Lyon? Discover the spectacular creations that were produced by contestants during the hard-fought elimination round in Tokyo.More info

25Th US Pastry Competition, 2014

April 15, 2014

So Good.. Magazine was on US Pastry competition to cover how Japanese pastry chef Yoshikazu Kizu won the contest with a sugar work inspired in the Film Animation.More info

Patrice Demers – Panna cotta – Omnivore world tour

March 24, 2014

Enjoy the beauty of Patrice Demers’ Panna Cotta process. This pastry chef has an idyllic relationship with the director’s lens while he makes his dessert in this one-of-a-kind video masterpiece, presented at Omnivore’s Festival of 2012.More info

“Nerua Guggenheim Bilbao, a journey into essence” Trailer

February 21, 2014

“Over the last few years we have been documenting our projects, collaborations and daily work with the aim of sharing our excitement about our approach to living gastronomy, as we have been doing since we opened Nerua’s.” These are Josean Alija’s words, revealing the reason for making this documentary.More info

Alexandre Dubosc’s fantasy – “Choco là – Demo Reel”

February 11, 2014

Cakes that spin like an LP on a turntable and which display moving images in the classic style of those of the first animations of the old zoetrope devices, country scenes that come to life, which then transform into faces, pastries that stop looking like pastries or figures of all kinds that play with your imagination. Welcome to the topsy-turvy world of the artist Alexandre Dubosc, whose main raw material to work with is chocolate.More info

So Good.. magazine #11 Teaser

February 3, 2014

In publishing volume 11 of So Good..Magazine, the conclusion we came to was that we still have much to discover, and therefore to show you. And it would be difficult to find clear similarities between the 26 creators that we have brought together in this edition, which is a good example of the depth and variety of the wonderful world of haute pâtisserie.More info

A So Good.. reunion with Albert Adrià and Oriol Balaguer (english subtitles)

January 23, 2014

Two men linked by the same goal -creativity an excellence in the sweet universe. Two pioneers in placing the restaurant dessert on the culinary Olimpus. So Good..Magazine is the witness of this moving reunion that includes an emblematic dessert of each pastry chef.More info

Mast Brothers Chocolate: A Family Cookbook Trailer

October 10, 2013

A very funny and innovative way to present the new book of Mast Brothers, available since next 23rd October.

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Christophe Michalak’s interview (English subtitles)

September 23, 2013

With a course titled “tomorrow’s pastry”, French pastry chef Christophe Michalak came to Barcelona Hofmann’s cook school. This allows us to ask him for his creative vision and know more about his moving to essence, fresh products, without garnishes…

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Sugar Pull 2013

September 10, 2013

Amazing event organized by the Grand Rapids Community College (https://grcc.edu/secchiainstituteforculinaryeducationsice) that tries to pull an extra long thread of pull sugar.

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Patisserie Ducobu, Waterloo

July 2, 2013

Promotional film for pastry chef Marc Ducobu, Relais Dessert in Waterloo Belgium. Amazing images of their range of products and the way they take care in order to elaborate them.More info

Marcolini from the sky

July 1, 2013

Exclusive long version of MARCOLINI FROM THE SKY. Discover the world of Haute Chocolaterie… A new way to see his workshops, his chocolates and his stores. Discovery, pleasure, sharing — a truly hedonist approach. The superfluous, magic and a tantalising hint of something, that’s us! Discover our shops: https://www.marcolini.be/#/en/shops/ Shop online: www.marcolini-eboutique.com More info

Could a machine ever learn to appreciate the taste of chocolate?

June 12, 2013

The vast potential of artificial intelligence is on the brink to making this possible. The ESADE Research Group on Knowledge Engineering (GREC) is running creative experiments with chocolate chef Oriol Balaguer to prove that computers can be trained toMore info

La manufacture du chocolat Alain Ducasse

May 21, 2013

Built from an old Renault Garage in the center of Paris, near Place de la Bastille, Alain Ducasse’s new chocolate factory was created with the willingness to get back to the roots of chocolate making : a careful, slowMore info

24th US Pastry Competition (2013)

April 15, 2013

Chocolate and sugar combined in the same showpiece under the 2013 theme: Women. This are one of the challenges every of the 15 finalists must face during this past edition, held in NY City last March 3 and organizedMore info

Kaleidoscope, the Daniel Mercier’s Easter in Paris

March 8, 2013

This season, La Grande Epicerie (Paris) associates with Chocolatier Daniel Mercier to offer an special chocolate pieces collection about Easter. Outstanding moulding method with digital 3D technology

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Asian Pastry Cup 2012 (Awards Giving Ceremony)

July 12, 2012

Australia, Malaysia and Singapore teams jumped on the last podium of the Asian Pastry Cup held at Sinfapore FHA Show last April. After a long day of hard work it was breathing a lot of high emotions at theMore info

Amoretti 2012 World Pastry Team Championships Day One

July 12, 2012

Day one of the 2012 Amoretti World Pastry Team Championships at the Red Rock Hotel and Casino in Las Vegas

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Pierre Marcolini ‘Into the Raw’

June 12, 2012

Chef chocolatier Pierre Marcolini vindicates selfmade chocolate since the cocoa beans to the dessert in his participation in ‘Into the Raw’ Fest in Brussels.

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The Truffle, by Marijn Coertjens (silent movie)

June 10, 2012

Funny demonstration of how a truffle is being made by Marijn Coertjens… if YouTube had 100 years maybe this video could belong to its ‘vintage’ category

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Pastry Queen 2012

June 6, 2012

Italian Sonia Balacchi won the first edition of World Pastry Championship Female, The Pastry Queen.

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Grizzly Project (EPGB)

January 30, 2012

Grizzly project shows how it is made a bear of chocolate from the design to the final aspects as sprying the outer layer. This bear has been done by Barcelona Pastry Guild School (EPGB) for its Chocolate Masters 2012

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Jordi Roca: three desserts, BBC’s Masterchef

December 14, 2011

From the BBC programme Masterchef, Jordi Roca demonstrates three desserts on the menu at his restaurant, El Celler de Can Roca in Girona.

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Macaron of white chocolate and coffee by Carte Noire, Kraft Foods

November 23, 2011

Recette filmée : Les Macarons, désir de croquant.

Original music & mixing : Aymeric Lepage Client : Carte Noire / Kraft Foods Agence : Proximity BBDO Paris Art Directors : Audrey Tamic & Remi Jamin Creative Director : ValerieMore info

Pastry emoticons by Rafael Blázquez and Olivier Fernández

November 11, 2011

Barcelona Pastry School (EPGB) teachers run a funny story about emoticons, made with white chocolate, painted and airbrushed with food colorings 🙂 (english subtitles)

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Play, the game of pastry (Spanish with English subtitles)

August 30, 2011

Barcelona Pastry School (EPGB) teachers unveils some of the clues of their book ‘Play’, edited by Grupo Vilbo

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Pierre Marcolini, Pastel collection

August 6, 2011

Pierre Marcolini reveals you his secret for the Pastel collection. For those who don’t know them yet, these summer chocolates go particularly well with sunshine and heat-waves. They are quite the opposite of the seasonal classics, frequently associated withMore info

Sweet Play, self customized chocolats

July 27, 2011

A new kind of chocolate which can be created according to your taste, thanks to three elements. It is the final project of French designer Elsa Lambinet, ECAL student, and supported by Swiss firm Blondel.

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Essência de cacau, Brazil

June 15, 2011

An amazing trip to the cocoa plantations in Brazil. About 100 master pastry chefs and chocolatiers from all over the world as protagonists. The Spanish pastry chef Jordi Farrés share with us this funny video with Spanish ambassadors. BarryMore info

Sagres chocolate beer with chocolate website

June 8, 2011

Sagres is Portugal’s leading beer brand. This year, Sagres brewed a new product: Sagres Preta Chocolate, a chocolate flavoured stout beer.

Without a TV campaign and very few print materials, Sagres challenged their digital agency to create an onlineMore info

US Pastry Competition 2011

March 8, 2011

Marco Cossio achieved the victory of the 2011 edition of the US Pastry Competition. Enjoy the main artistic works of the contestants.

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I Juniors World Pastry Cup

February 4, 2011

Under 23 years old pastry cook from ten different countries tried to win the first Juniors World Pastry Cup, in Sigep 2011, Rimini (Italiy), last January 23/24. Finally, Italian team lined up by Antonio Daloiso and Andrea Borgognomi, achievedMore info

Interview: Pierre Herme (Patissier, Paris) Favourite Places in Paris

January 31, 2011

Interview by RedVisitor (www.redvisitor.com) & Andrea Petrini (Food Critic) We catch up with Pierre Herme, France’s master patissier, to find out more about the inspiration behind his exquisite pastries, his thoughts on living in Paris, and his favourite placesMore info

XII Coupe du Monde de Patisserie

January 30, 2011

Surprising edition of the World Pastry Cup in Lyon, SIRHA, last January the 23rd-24th, 2011. Spain team won the gold medal, leaving behind Italy (2nd) and Belgium (3rd), and sixteen other countries. They did an excellent taste work inspiredMore info

Christmas tree by Patrick Roger

November 5, 2010

Pastry chef Patrick Roger collaborates with an awesome christmas tree in the solidarity campaign “Telethon 2010”

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Valrhona Coupe du Monde de la Patisserie 2010 Japon

October 15, 2010

Awesome images of the Japan finals for the next World Pastry Cup 2011 in Lyon.

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How to make gold leaves (Spanish)

September 27, 2010

Eytzinger company, settled in Schwabach (Germany), shows the process to make gold leaves for food. By El Blog de Bertus (https://esebertus.com/blog)

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Paris, the Saint Honoré, Louis Vuitton City Guide 2011

September 16, 2010

An amazing overview of Saint Honoré specialty, that mixes history, places and the work of some of the most renowned pastries in Paris, as Ladurée’s, Lenôtre’s, De gateaux et du pain’s or La Pâtisserie des Rêves.

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The Mast Brothers

July 26, 2010

The life of a mariner is one given over to wanderlust—the quest for adventure, crossing unseen horizons to secure precious goods—only to bring them back to their home port. This same love of adventure and curiosity defines the brotherhoodMore info

Kings of Pastry – Theatrical Trailer

June 24, 2010

Imagine a scene never before witnessed: Sixteen French pastry chefs gathered in Lyon for three intense days of mixing, piping and sculpting everything from delicate chocolates to six-foot sugar sculptures in hopes of being declared by President Nicolas SarkozyMore info

Asian Pastry Cup 2010

April 29, 2010

Singapore held and won the third edition of the Asian Pastry Cup. Taiwan and Malaysia were second and third respectively. And with China, the 4th, they are the four countries classified for the Coupe du Monde de Patisserie inMore info

US Pastry Competition 2010

March 24, 2010

Nathaniel Reid won the last US Pastry Competition held in New York past February 2010.

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Short cake, strawberry and cream. Aya Higuchi

March 18, 2010

Japanese pastry chef Aya Higuchi, settled in Ochiai’s Barcelona, shows one of the most popular Japan desserts, the short cake. Simple but appealing, genoise cake component gives a milder result than classic almond cakes.

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Open de France des Desserts 2010

March 15, 2010

The european classificatory for the World Pastry Cup ended with Spain first, followed by Russia, United Kingdom, Tunisia and Morocco

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Summer Crème Glacée Demonstrated by The French Pastry School

February 18, 2010

Chef Sébastien Canonne, M.O.F. and World Pastry Champion Dimitri Fayard demonstrate a Summer Exotic Fruit and Ginger Crème Glacée with cilantro, mango, banana, and pineapple fresh fruit ceviche, and litchee gelée. www.frenchpastryschool.com

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Coppa del Mondo de Gelateria

February 5, 2010

French team won the 2010 edition, Switzerland was second and Morocco and Argentina were third ex aequo. Italy didn’t participate

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XI Coupe du Monde de Patisserie, 2009

July 9, 2009

France won the XI edition of the Coupe du Monde de Patisserie, followed by Italy and Belgium.

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Asian pastry cup 2008

April 30, 2008

Singapore won the second edition of the Asian Pastry Cup, followed by Taiwan and China

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X Coupe du Monde de Patisserie

March 26, 2008

Highlights of the X World Pastry Cup, won by Japanese team

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