From classic to creative: The evolution of the Éclair October 20, 2024Pavel Stolarsky Let’s talk éclairs. Those glossy, chocolate-covered treats you see behind the glass at a fancy pâtisserie or on the shelves of a convenience store are everywhere. They’re pieces of culinary...
Why you’ll fall in love with our XL Large Raspberry Chantilly Cake October 13, 2024Pavel Stolarsky When it comes to celebrations, some moments call for something extraordinary. Our XL Large Raspberry Chantilly Cake is exactly that: an indulgent, beautifully crafted dessert that brings a touch of...
How to make Honey Layer Cake (Medovik Cake) October 12, 2024Pavel Stolarsky We know you all have been craving this recipe for our Honey Layer Cake, also called Medovik. Originally from Eastern Europe, this cake is incredibly moist and delicious! It’s a...
How to make Honey Dough for your Medovik Cake October 09, 2024Pavel Stolarsky Want to make some Honey Cake? Your first step is to make Honey Dough. This dough is rich in flavour and will serve as the perfect base for your Medovik. In...
3 Reasons You Should Choose a Croquembouche for Your Wedding October 05, 2024Pavel Stolarsky A Croquembouche is a stunning French dessert made from choux, known as profiteroles, artfully stacked into a towering cone and held together with delicate threads of toffee. This elegant centrepiece...
The Paris Brest: From Energy Snack to Cultural Icon October 05, 2024Pavel Stolarsky The Paris Brest is one of France’s most iconic pastries, known for its unique combination of light, airy choux pastry and rich, nutty praline cream filling. Shaped like a ring,...
How to make a Sablé dough for your tarts September 25, 2024Pavel Stolarsky If you're looking to elevate your baking game, mastering Sablé dough is a must! This French pastry dough is buttery, crumbly, and perfect for creating a variety of tarts and pastries. In...
Croquembouche: The New Go-To Wedding Cake March 23, 2023Pavel Stolarsky Croquembouche: The New Go-To Wedding CakeWedding cakes have always been a symbol of celebration and joy, and they play a significant role in every wedding. Traditionally, wedding cakes were tiered,...
A Short History of Eclairs January 23, 2023Pavel Stolarsky French eclairs were originally called "pain à la duchesse" until 1850. It was made of choux pastry rolled in almonds and shaped like fingers. In the 19th century, Antonin Carême,...