Pastry Chef Articles

Seven innovative bonbons that break new ground in terms of  appearance, flavor, and concept

Pastry Chef Articles

Eleven ways to break the mold in ice cream

Pastry Chef Articles

Proto-bonbons, plant-based and other glimpses of the most brilliant pastry

Pastry Chef Articles

“What are the requirements for good chocolate packaging? Visual appeal, a strong concept, and creative use of materials”

Pastry Chef Articles

Citrus, Japanese inspiration, and Christmas spirit in these seven bûches to bid farewell to 2024

Pastry Chef Articles

David Gil and Ingrid Serra: “Any pastry creation can be transferred to a chocolate bar, as we demonstrate in XOK”

Pastry Chef Articles

Julius Persoone: “A praliné can only be considered a success when it inspires emotion”

Pastry Chef Articles

Paul Yochum: “Donuts are time consuming. They are a true labor of love”

Pastry Chef Articles

Ramón Castillo: “If AI can help to work better, I have no doubt that the ice cream sector will embrace it without any problems”

Pastry Chef Articles

Four experimental desserts that define Dej Kewkacha’s style

Pastry Chef Articles

Luca Bernardini: “In Italy it is difficult to understand ice cream as a product that involves study, expertise and dedication”

Pastry Chef Articles

Xavi Donnay’s five ideas to adapt great classic desserts to a mini format