Pastry

Sarit Packer: “For us, baking has always been a big part of what we do”

05-Oct-2023 By James McAllister

The co-founder of Middle Eastern restaurant group Honey & Co on the launch of their café concept, Honey & Co Daily, and London’s voracious appetite for baked goods

Flash-grilled: Nokx Majozi

26-May-2023 By James McAllister

The South African chef, who's currently head pie maker at Holborn Dining Room, on memories of cooking with her father, a nasty run-in with a snake, and rolling pins.

Sarah Frankland: “I want to develop the chefs of the future”

09-Dec-2022 By Joe Lutrario

 The high-profile pastry chef on being promoted to executive chef of Surrey’s Penny Hill Park hotel and the importance of a structured approach to human resources.

Top pastry chef Sarah Frankland named executive chef at Penny Hill Park

06-Dec-2022 By Joe Lutrario

High profile Sarah Frankland has been promoted from head pastry chef to executive chef at Surrey’s Penny Hill Park.

The lowdown: super premium patisserie

15-Jul-2022 By Stefan Chomka

London is now awash with high-end patisserie counters practicing one-upmanship in pastry. Greggs the baker they ain’t.

Latest opening: SHIOK!

13-Jul-2022 By Joe Lutrario

Cherish Finden’s standalone patisserie at the Pan Pacific London is pitched squarely at the luxury market.

Cherish Finden to launch standalone pâtisserie at Pan Pacific London

18-May-2022 By Joe Lutrario

High-profile pastry chef Cherish Finden will open a standalone, Singapore-influenced pâtisserie at Pan Pacific London next month.

Latest opening: Cédric Grolet at The Berkeley

15-Feb-2022 By Joe Lutrario

Is £135 pushing it for a dessert-only tasting menu? Superstar Parisian pastry chef Cédric Grolet doesn’t think so.

Philippe Conticini doubles down in Camden

21-Oct-2020 By Joe Lutrario

Famed French pastry chef Philippe Conticini has chosen Buck Street Market for his second café in London as his debut site in nearby Camden Market re-opens.

Calum Franklin: “We’ve never been afraid to share our secrets”

30-Sep-2020 By Joe Lutrario

The self-proclaimed pastry deviant on his debut cookbook, being a beef Wellington agony aunt and his ambition for Holborn Dining Rooms to win the World Championship of Pâté-Croûte.

Graham Hornigold on bringing his high-end pastry credentials to doughnuts

14-Aug-2020 By Joe Lutrario

Top restaurant pastry chef Graham Hornigold is ramping up the expansion and reach of his doughnut concept Longboys with plans for two further London locations.

Cherish Finden named executive pastry chef at Pan Pacific London

02-Jun-2020 By Restaurant

Cherish Finden has been named as executive pastry chef of Pan Pacific London when the hotel opens next year.

Dominique Ansel: "There’s nothing flattering about someone ripping off your product"

07-Feb-2020 By James McAllister

Pastry chef Dominique Ansel is looking beyond Cronuts for his second London opening, Treehouse in Covent Garden, which is part boutique bakery, part bistro.

Chef Masterclass: Ispahan macarons by Pierre Hermé

18-Jul-2019 By Bill Knott

The 'Picasso of pastry' Pierre Hermé discusses the future of his craft and tell us how to make one of his most iconic dishes.

Patisserie Valerie to close further 14 sites

10-Jul-2019 By Sophie Witts

The private equity owner of Patisserie Valerie is to close a further 14 of the brand's cafes.

Former World's Best Pastry Chef keen for London opening

08-Jul-2019 By Sophie Witts

Celebrated French pastry chef Cédric Grolet says he is keen to one day open a permanent London patisserie serving his eclectic creations.

Flash-grilled: Mariana Chaves

12-Apr-2019 By Joe Lutrario

Born and raised in Rio, pastry chef Mariana Chave attended Le Cordon Bleu prior to a spell with Nuno Mendes. She is currently head pastry chef at Jamie Oliver's Fifteen Cornwall.

Market favourite Popina secures premises in Mayfair

12-Jan-2018 By Georgia Bronte

Long-standing baked goods market stall Popina is launching its first brick and mortar site next month in Mayfair.

Chef Masterclass: Belen Aloisi's treacle tart

22-Aug-2017 By Bill Knott

The extraordinary thing,” writes Fergus Henderson in his classic Nose to Tail Eating: A Kind of British Cooking, “is that however full you’re feeling, when it comes to treacle tart you can always manage to find space for it.”

VIEWPOINT

Simon Jenkins on how we can improve prospects for pastry and pastry chefs

27-Feb-2015 By Emma Eversham

Simon Jenkins is the group pastry chef at Marcus Wareing Restaurants. He talks to BigHospitality about why giving pastry chefs more recognition could help make it easier to recruit and retain people in this sector. 

Pastry manufacturer Pidy launches gluten-free range

16-Apr-2014 By Lauren Houghton

Pidy has announced the launch of its first gluten-free and dairy-free pastry range which comes in three different varieties.

Classic Cuisine takes global inspiration for new pie range

13-Feb-2014 By Luke Nicholls

Northampton-based frozen ready meal firm Classic Cuisine has launched a new range of pies with flavours taken from around the world. 

Philippe Conticini opens ‘pastry shop of dreams’ in London

31-Jan-2014 By Luke Nicholls

La Pâtisserie des Rêves, the Parisian boutique patisserie concept from pastry chef Philippe Conticini, is opening its first UK outlet today (31 January) with a site in Marylebone High Street.

Just Desserts to launch range of individual tarts

18-Jun-2013 By Peter Ruddick

Yorkshire-based bakers and pâtissiers Just Desserts has created a range of individual tarts for foodservice buyers which will be launched later this month.

Classic Cuisine extends savoury pastry product range with new pies

14-Jun-2013 By Peter Ruddick

Classic Cuisine has extended its range of savoury pastry products with the addition of four new pies which all feature flavoured pastries. 

Pidy unveils 2013 range of patisserie and desserts

23-May-2013 By Peter Ruddick

Pastry manufacturer Pidy has unveiled its 2013 range of foodservice dessert items which includes fruity cups, pastry shapes and a selection of sweet crumbles.

Bridor to launch new bakery product collections at IFE 2013

18-Mar-2013 By Peter Ruddick

In the first of BigHospitality's week of product launch news stories to coincide with the International Food & Drink Event (IFE) 2013, Bridor announces it is to launch three new bakery collections including torsades and choux pastries. 

Erlenbacher introduces two new flavours to Backhits range of tray-baked cakes

02-Jan-2013 By Peter Ruddick

German-based frozen bakery manufacturer and supplier Erlenbacher Backwaren has expanded its Backhits range of tray-baked cakes to include two new flavours. 

Jus-Rol Professional launches reduced fat pastry range

07-Jun-2012 By Emma Eversham

Jus-Rol Professional is making it easier for chefs to serve healthier pies, quiches and desserts to diners by launching a reduced fat pastry range. 

Classic Cuisine launches Jubilee-inspired fish, chip and pea pie

18-May-2012 By Luke Nicholls

Foodservice ready meal supplier Classic Cuisine has launched a fish, chip and pea pie 'inspired by everything British', available to restaurants, pubs and bars in time for the Queen’s Diamond Jubilee.

October frozen, chilled and ambient food additions for 3663

27-Oct-2010 By Becky Paskin

Foodservice provider 3663 has added a selection of chilled, ambient and frozen products to its range this month, including a Raspberry Trifle Cheesecake and a Goat’s Cheese & Cranberry Tart

Autumnal savoury and sweet treats launched by 3663

16-Sep-2009 By Marta Karcz

Four savoury dishes perfect for autumn and three sweet hot beverage treats have been launched by 3663 First for Foodservice

The Pie's the Limit for Pubs

06-Mar-2008 By Jo Bruce

As British Pie Week draws to a close, Jo Bruce reports on an Oxfordshire pub that has built a profitable business focusing on the great British staple food.

‘World's Best Cream Puffs' arrive from Japan

11-Apr-2007 By Restaurant

‘World's Best Cream Puffs' have landed in the UK – be afraid, be very afraid Those of you unwilling to welcome a potentially addictive custard-filled pastry into your life, look away now, because Beard Papa's cream puffs have ..

Sam Sweeney of K West tells us what works and what doesn’t in his restaurant

14-Feb-2007 By Restaurant

Tian of Chicken with Coriander, Tomato, Avocado, Curly Endive, Raspberry Vinegar Reduction I have no idea why it is so popular. I guess that people read the description and think ‘that's exactly what I feel like'. It's a little ...