Yann Duytsche
He runs a very personal establishment described as ‘gastronomic pastry’ and which he calls Dolç in Sant Cugat del Vallès (Barcelona).
Yann Duytsche Recipes
Yann Duytsche Articles
Ten essential books on pastry, chocolate, and bakery that remain as relevant as ever
Reading is necessary to broaden knowledge and be inspired by any trade, especially that of pastry chef. Here are titles that cannot be missing in a workshop.
Mini pastry is trending. Ten creative and profitable XS snacks
Gummies, "roquitas", choux, churros ... small formats, far from limiting creativity, are a motivation for great chefs.
The Italian chef Massimo Ferrante wins the first Panettone World Cup
The Swiss chef Marzio Monaco and Luca Poncini have come in second and third place in the first edition of this new competition.
Six crispy and gastronomic snacks by Yann Duytsche
A small sample of the many emblematic pastry products that Yann Duytche makes in his workshop every day.
L’École Valrhona Brooklyn prepares a modern and inspiring training program for 2019
To celebrate 30 years of L'École Valrhona, the Brooklyn team has prepared 23 exceptional classes.
Dolç par Yann Duytsche. An in-depth look of a gastronomic pastry shop
What would it be like to spend a week in the workshop of this French chef's delicious pastry shop? Find out in the book, A Week with Yann Duytsche.
Four gold medal artisan panettones
We take a tour of this traditional Italian sweet through four expert Spanish pastry chefs in its preparation: Paco Torreblanca, Yann Duytsche, Oriol Balaguer, and Daniel Álvarez
Yann Duytsche has the Miglior Panettone al Cioccolato 2017
The pastry chef takes the first edition of a new Italian professional competition dedicated to this Christmas sweet bread.
A new Italian competition dedicated to chocolate panettone
15 candidates will be chosen and two winners will be named, one in the traditional category and one in the creative category.
Restaurant pastry, for the first time in World Pastry Stars
The third edition of the International Congress has made restaurant pastry, a sector in continuous growth, the focal point through the participation of four top pastry chefs.
The Twelfth Journey
In this, our 12th voyage into the world of international haute pâtisserie, we wanted our first destination to be the quiet but consistent work of female pastry chefs. Until now they have been in the minority, but perhaps not for much longer.
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