Frédéric Bau

July 3, 2023

Frédéric Bau

Origin and purpose of Reasoned Gourmandise, the pioneering pastry concept invented by Frédéric Bau

April 25, 2023

Frédéric Bau

More than 40 pastry chefs and chocolatiers turn the egg into a work of art

April 18, 2023

Frédéric Bau

Ten essential books on pastry, chocolate, and bakery that remain as relevant as ever

October 21, 2021

Frédéric Bau

Six examples of reasoned pastry, free of excesses, by Frédéric Bau

September 23, 2021

Frédéric Bau

‘Reasoned Gourmandise’ by Frédéric Bau, now available in English and Spanish

April 14, 2021

Frédéric Bau

Pierre Hermé and Frédéric Bau create four ‘Gourmandise Raisonnée’ desserts

November 20, 2020

Frédéric Bau

Frédéric Bau explores a pastry without excesses in the book “Gourmandise Raisonnée”

November 10, 2017

Frédéric Bau

115,000 people visit the Salon du Chocolat 2017

August 23, 2017

Frédéric Bau

Frédéric Bau: “Where is the talent? We are increasingly in a world of sheep”

July 5, 2017

Frédéric Bau

13 plus 1 adjectives to define so good.. 18

April 11, 2017

Frédéric Bau

“Le Meilleur Pâtissier, Les professionels”: a television competition for professionals

April 23, 2015

Frédéric Bau

International pastry chefs at the opening of École du Grand Chocolat in New York