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Olivier Fernández

Milfeuilles by Olivier Fernández

February 28, 2022

Olivier Fernández

Four very personal versions, with no limits, of Millefeuille

Dimitri Fayard Francisco Migoya

November 5, 2020

Olivier Fernández

Ten modern examples of the prominence of apple in pastry

Apple Emmanuel Hamon

Deodorized Potato Protein Jordi Puigvert

May 15, 2020

Olivier Fernández

Eight innovations that take pastry and bakery even further

Carles Mampel Jordi Puigvert

Éclair Mae West by Olivier Fernández

June 7, 2019

Olivier Fernández

Red Lips Éclair with mascarpone cream by Olivier Fernández

Olivier Fernández

master Pastry Tijuana

August 6, 2018

Olivier Fernández

Culinary Art School Tijuana prepares a Master’s in Contemporary Pastry and Bakery

David Gil Frank Haasnoot

Fredrik Borgskog

October 26, 2016

Olivier Fernández

Fredrik Borgskog takes home a high-level C3

Antonio Bachour C3 Desserts Competition

Olivier Fernández

April 7, 2016

Olivier Fernández

Olivier Fernandez’s ‘Bean to Bar’. Trend or just a craze?

Couvertures and Chocolate Olivier Fernández

Chocolate from Barcelona

June 25, 2015

Olivier Fernández

From Barcelona with chocolate

Carles Mampel Couvertures and Chocolate

Apple compote éclair

August 20, 2014

Olivier Fernández

Apple compote éclair, by Olivier Fernández

éclair Olivier Fernández