COGNICURRENT

A culinary competition in Vilnius recognized the best chefs and pastry chefs in Lithuania, highlighting the challenges faced during the event.

Emma Betti, at just 30, takes on the role of head pastry chef at Munich's renowned Michelin-starred restaurant, Tantris, introducing innovative desserts including one featuring dark beer.

Pastry chef Õie Pritson shares insights on making the perfect Pavlova cake, emphasizing the importance of acid and starch for a soft texture.

The article introduces various types of classic sweet rolls, including traditional biscuit rolls and more adventurous options like honey biscuit and meringue rolls.

Sabrina Miossec, a French national, opened a café in Mar del Plata, Argentina, specializing in French pastry and seeking to connect with her culinary roots.

Ioniki, a frozen pastry company under SwitzGroup, is set to expand its production capacity in Sindos and enter new markets for bread and sweets by 2026.

This article features insights from master confectioner Satu Pienkuukka on the proper techniques for whipping cream, emphasizing the importance of moderation to avoid spoilage.

The article provides a recipe for the popular rainbow cake, a visually striking American dessert known for its multi-colored layers and soft vanilla flavor.

A competitive baking show featuring renowned pastry chefs in Lithuania is nearing its climax, with a significant cash prize and a contract on the line.

Cukrárna Lucie in Žižkov has been a nostalgic pastry shop for over three decades, offering affordable Czech desserts and a serene atmosphere amidst the busy streets.

Pastry chef Josef Maršálek discusses handling social media hate, his chocolate-making venture, and his role as a judge on a popular baking show.

The prestigious Hofmann Bakery from Barcelona will open its first store in Madrid in April, expanding its operations beyond its home city for the first time.

The article discusses the genoise cake recipe, a versatile pastry that serves as a perfect base for tarts.

Chef Ligia García emphasizes that pastry-making is not just culinary art but a pathway to economic independence for aspiring entrepreneurs in Ecuador.

The 30th edition of the Cupcake Expo will take place in Palermo on March 14 and 15, 2026, featuring master classes and factory prices.

Karol Nawrocki proudly shared on social media that his sister, Nina Nawrocka, has been awarded the title of Pastry Chef of the Year 2026 by Gault et Millau Poland.

A new pastry shop in Milan dedicated to millefoglie, led by chef Tommaso Foglia, offers innovative variations of this classic pastry in a modern format.

A recommended riverside walk along the Thames, starting in Kingston and ending in Teddington, features picturesque stops for refreshments.

Nadia Makrygianni discusses her journey and experiences in the demanding world of gastronomy, emphasizing the challenges and creativity involved in her career.

The 30th edition of Expo Cupcakes will take place at La Rural, showcasing a variety of baked goods and culinary creativity.

The article highlights the friendship and professional partnership of two pastry chefs in Greece, Katerina and Fania, who create delicious desserts that reflect their camaraderie.

A pastry chef, who gained recognition on MasterChef, has progressed to working in a Michelin-starred restaurant.

Pastelería Mallorca, a family-run pastry shop in Madrid, will close its doors early on Sundays to allow employees more time for rest and work-life balance.

Jordi Roca, renowned pastry chef, shares a simple and flourless chocolate cake recipe from his new cookbook that focuses on easy and original dishes.

Inese Leinasare, founder of the catering company 'Uzkoda ar odziņu,' shares her journey from being a pastry chef to running her own business that can serve hundreds at events.

A historic pastry shop in Cagliari, 'Chez les negres,' faces accusations of racism from French tourists despite the owner's Tunisian heritage.

Debora Massari, entrepreneur and influencer in the pastry world, reflects on her successful career and her role as an assessor in Lombardy, while discussing her father's mixed feelings about her political involvement.

AMMU, a Sicilian pastry shop in Milan, celebrates its ten-year anniversary with over two million cannoli served, evolving from a temporary concept to a successful urban format.

A 67-year-old man in Jaú, Brazil, was startled by a car while crossing the street after purchasing pastries, causing him to drop them in a fall.

This article provides a recipe for making a puff pastry tart featuring smoked bacon, onions, and potatoes, with an option for a vegetarian version.

Butter can be effectively replaced with margarine in baking, according to a pastry master.

Nigella Lawson simplifies chicken pie preparation by using ready-made pastry, offering a comforting meal ideal for winter evenings.

Three pastry chefs must prove that creativity is independent of tools, and true mastery emerges only under uncomfortable conditions.

Pastry Saimaa, a pastry school in Lappeenranta, has gained significant popularity and is attracting global attention as a premier training center for pastry chefs.

A master pastry chef shares common baking mistakes and their impact on cake texture and structure.

Matasuegras are traditional fried cookies from the Murcia region, filled with pastry cream and covered in sugar and cinnamon, appealing particularly to sweet-toothed individuals.

Senac is accepting applications for 36 free baker and pastry chef course vacancies in São Luiz, Roraima.

Johanna Fernández, a Venezuelan immigrant, established a successful Latin pastry business called Azúcar Morena in Maryland after arriving in the U.S. with just $200.

A small pastry shop in Madrid's Salamanca neighborhood has gained a loyal clientele thanks to its delicious profiteroles and other treats.

The pastry industry 'Faidon' experienced a 7% sales increase and plans further investments for production capacity this year.

Josef Maršálek, a pastry chef and judge on the Czech baking competition 'Peče celá země', shares insights on managing stress among contestants and his thoughts on judging.

The article discusses an easy technique for making upside-down puff pastry tarts, where the filling is placed underneath the pastry, resulting in a crispier texture.

A discussion about semla, a traditional Swedish pastry, on Fat Tuesday which includes various opinions and experiences from readers.

Students at Hushagsgymnasiet experiment with new flavors of the traditional semla pastry in celebration of Fat Tuesday.

The article discusses the different preferences for filling semlor, the traditional Swedish pastry, highlighting the contrast between Swedish and Finnish preferences.

Anna Håkansson reflects on her changing relationship with semlas, a traditional Swedish pastry, as she now uses appetite-suppressing injections.

This article provides a recipe for a strawberry cake with Belgian cream to celebrate the 20th anniversary of Caminhos do Campo, featuring instructions from pastry chef Ana Cardoso.

This article provides a recipe for a decadent chocolate tart featuring a buttery pastry base, apricot jam, rich chocolate filling, and fresh pears.

A Beijing pastry shop became inundated with customers following a visit from President Xi Jinping during his Lunar New Year tour.

A review discusses the pricing and quality of donuts from the Redemptorist Café in Toruń, associated with Father Tadeusz Rydzyk.