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The Pastry Alphabet, the book to master French patisserie

This book, developed by the creative department of Cacao Barry, is presented as the DNA of pastry creativity.

20 Apr 2020

The LAB, the creative department of Cacao Barry, presents The Pastry Alphabet, the DNA of pastry creativity. A complete and reliable guide to basic recipes that have been tried and tested to help chefs master the art of French pastry, continue to push the limits of flavour and empower their creativity.

With the desire to give the sector an evolutionary approach, this book begins with an analysis of chocolate (definition, how to choose it, where the flavours come from, useful information and easy tips for working it), and is divided into four blocks: biscuits, creams/mousses, icing, and baked pastes/doughs. 

Dedicated to pastry research and innovation, LAB, led by renowned chocolatier Ramon Morató (MMAPE 97), it explores and shares new products, techniques and trends through various inspiring projects.