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

Pastry Chef Articles

Jonathan Soukdeo’s delicate pastry collection presented at Butterfly Patisserie in Hong Kong

Pastry Chef Articles

Four tips from Peter Remmelzwaal for being a creative Pastry Chef

Pastry Chef Articles

How Raúl Bernal fused chocolate and cycling to become the Best Master Chocolatier in Spain

Pastry Chef Articles

María Evans: “Azú is one of the few bean-to-pastry bakeries in the world”