Cédric Grolet’s rise may seem meteoric, but the Paris pastry chef’s process is a slow, painstaking one 2015: Pasty Chef of the Year, Le Chef. 2016: Best Pastry Chef, Relais Desserts. Also 2016: Pastry Chef of the Year, Omnivore World Tour. By the time Parisian pâtissier Cédric Grolet, executive pastry chef of Le Meurice, and I meet, he’s been recognized as 2017’s… Read more »
A committee of bakery and pastry professionals announced seven winners for the Europain new product awards. “Among them are products that will help you save time and water and work comfortably in the kitchen no matter your height or range of mobility,” said Elizabeth Meaney, spokesperson for Europain, in a press statement. And the winners are… Manufacturing • LINUM EUROPE– Flui, a… Read more »
Three-dimensional printing for the pastry, cake decorating and baking industries has arrived. CSM Bakery Solutions and 3D Systems Corporation, the originator of 3D printing and solutions, have announced they have reached an agreement to collaborate in the development, sale and distribution of 3D printers, products and materials for the bakery and food industry. The global agreement allows the two industry… Read more »
From Paris to New York to Seattle, the French macaron continues to make its way into the hearts and minds of American consumers. This trend shows no sign of slowing down. FP Patisserie, for example, is the luxury high-end brand from acclaimed pastry chef François Payard, featuring cakes, pastries, tarts, chocolates and confections made from only the finest ingredients. The… Read more »
2013 might have been the year of the Cronut, but 2017 is shaping up to be the year of its creator. Chef Dominique Ansel was awarded the title of World’s Best Pastry Chef 2017 today as part of the World’s 50 Best Restaurants awards. In doing so, he becomes only the fourth pastry chef to receive the award, following in… Read more »
France achieved first place in the 2017 edition of the Coupe de Monde de la Pa?tisserie contest – the international reference event in the trade created in 1989 by Gabriel Paillasson its president founder. Among the 22 teams composed of 3 specialists (sugar, chocolate, ice- cream) from 4 continents, the team from France completed a flawless run in 10 hours of tests, followed by Japan and Switzerland.
Pastry Chef of the Year at Paris Gourmet’s U.S. Pastry Competition taking place at the International Restaurant & Foodservice Show of New York on Sunday, March 5 at the Jacob Javits Convention Center. The theme for the 2017 competition is Modern Masters Come to Chocolate.
Every two years, the Coupe du Monde de la Pâtisserie brings together the very best young pastry talents in the world. After a selection process involving more than fifty national rounds and four continental selection events in Africa, Asia, Latin America and Europe, 22 teams have qualified for the final. The 18th edition of Sirha – World Hospitality and Food Service event… Read more »
Amid calls for “chocolatine” to be added to the French dictionary, we take a look at a debate that has divided France for centuries – what is the name of the chocolate-filled pastry treat? When you walk into the corner bakery craving that iconic, buttery, flaky pastry with a dark chocolate center, do you ask for a pain au chocolat… Read more »
Stroll around Place Gambetta square in the city Bordeaux and you may notice sizzling competition to sell pastries and candies. La Mie Câline retails beautifully gooey almond croissants near where Le Comptoir de Mathilde makes chocolate pizzas and strawberry flavored marshmallows. Inside nearby Baillardran, beneath a high ceiling and stained glass windows, doting ladies sell red boxes of spool-sized rum and… Read more »