Oriol Balaguer

April 25, 2023

Oriol Balaguer

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

April 19, 2023

Oriol Balaguer

Twenty pastry chefs from around the world will visit L’École Valrhona Brooklyn this 2023

April 18, 2023

Oriol Balaguer

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

June 23, 2021

Oriol Balaguer

Face-to-face classes are back at l’Ecole Valrhona Brooklyn with an impressive course calendar

April 6, 2021

Oriol Balaguer

Five different ways of approaching the chocolate coulant while maintaining its essence

January 28, 2021

Oriol Balaguer

L’École Valrhona Brooklyn reopens face-to-face classes next spring

January 7, 2021

Oriol Balaguer

So many (Pastry) stories to tell, and now we have reached issue 25!

April 7, 2020

Oriol Balaguer

Seven signature cakes that prove the sacher will not go out of style

December 17, 2019

Oriol Balaguer

L’École Valrhona Brooklyn prepares classes in New York, California, and Paris in 2020

October 2, 2019

Oriol Balaguer

Oriol Balaguer and Fabrizio Galla join Relais Desserts

August 22, 2019

Oriol Balaguer

Nine examples of putting basil to good use in pastry

January 29, 2019

Oriol Balaguer

Escarchado with chocolate, fruit and tea by Oriol Balaguer