Eric Ortuño
A pastry chef in constant renewal
Eric Ortuño Articles
Six trend-setting books with the Books For Chefs brand
Xavi Donnay, Antonio Bachour, Yohan Ferrant, Ramón Morató, Eric Ortuño, and Paco Torreblanca need no introduction. Do you know the latest releases from our online bookstore signed by these authors?
Six tea pastries with which Break! reclaims tradition
In his first book, Eric Ortuño not only remembers the most classic tea pastries, but he also presents them while maintaining their original essence.
Ten examples of the potential of coconut in pastry
In recent years, coconut is one of the favored fruits by professional pastry chefs, not only due to its flavor and aroma, but also because of its versatility.
Around the world with Break! (II)
Shortbread, bretzel, cookies... There are very different ways to immerse yourself in Eric Ortuño's book. One of the most original ways of doing so is by exploring its tea pastries through their different countries of origin and their gastronomic traditions.
Around the world with Break! (I)
Discover Eric Ortuño’s book from the perspective of some of the most iconic biscuits from 14 countries.
The origin of British tea culture and its alliance with the sweet world
What is the origin of the Afternoon Tea tradition? What type of tea is the most recommended for that moment and how should it be prepared? Sans & Sans in Barcelona gives us some context and keys.
Time for Break! at L’Atelier
The book’s presentation, organized by Eric Ortuño and Grupo Editorial Vilbo-Books for Chefs, vindicated the potential of a specialty in full evolution.
Break! The definite tea pastry and biscuit book by Eric Ortuño
The renowned pastry chef Eric Ortuño publishes Break!, a book that opens the channel to tea pastry to show and demonstrate its full potential. A heterogeneous journey through the crunchy product par excellence through both traditional and contemporary proposals as well as from all over the world.
Relais Desserts incorporates Emmanuel Ryon and Eric Ortuño among its new members
Four new large establishments in Barcelona, Paris, Wiesbaden, and Rodez extend and reinforce the Relais Desserts distinctive and its philosophy of defense of haute pâtisserie
So many (Pastry) stories to tell, and now we have reached issue 25!
Creativity as a commitment, a tribute to a universal dessert, the latest trends in ingredients, the value of technique but also the importance of commercial success, all the stories told in the latest issue of So good .. magazine
L’Atelier Barcelona. More Ortuño than ever
Barcelona has a new multi-space that combines school and shop. A project that is raising expectations not only for its innovative and risky interior design, but also for its product offering with the Ortuño seal.
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