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The Latest from Pastry1 Magazine

Pastry 1 Magazine features articles, recipes, and contributions from chefs around the globe.   Pastry 1 reflects the history, commitment, and excellence expected of a Paris Gourmet brand.

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Kulich - An Essential Part of Orthodox Tradition | Pastry1 Magazine

IN ORTHODOX COUNTRIES, THE KULICH IS EMBLEMATIC OF EASTER CELEBRATIONS. THIS CYLINDRICAL BRIOCHE IS FILLED WITH DRIED AND CANDIED FRUIT, THEN COVERED WITH A WHITE GLAZE AND VARIOUS DECORATIONS.

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Featured Articles

Fabien Nolay - A Champion of Mentorship
FABIEN NOLAY WAS CROWNED WORLD CHAMPION BAKER IN 2024, AND WORKS AS A (YOUNG) BAKERY INSTRUCTOR AT THE ÉCOLE DE BOULANGERIE ET DE PÂTISSERIE DE PARIS. MENTORING? A PASSION THAT GOES HAND IN HAND WITH...
Kulich - An Essential Part of Orthodox Tradition
IN ORTHODOX COUNTRIES, THE KULICH IS EMBLEMATIC OF EASTER CELEBRATIONS. THIS CYLINDRICAL BRIOCHE IS FILLED WITH DRIED AND CANDIED FRUIT, THEN COVERED WITH A WHITE GLAZE AND VARIOUS DECORATIONS.
Gochtial - A Little Known Breton Specialty
A CROSS BETWEEN A BREAD AND A BRIOCHE, GOCHTIAL IS A SPECIALTY OF THE RHUYS PENINSULA IN MORBIHAN. TODAY, ONE BAKERY CONTINUES TO OFFER THE TRADITIONAL VERSION, BUT IT HAS BEEN REVISITED BY MANY ARTISANS IN...

Praline Rochers Recipe | Pastry1 Magazine

BY DAVID LAMBERT For 1 tray 40 x 60 cm 4.5 cm high 70 g rocher after coating CHEF'S TIP: For the rochers, I recommend making a praline with an old-fashioned, granular texture, as this will add crunch. HAZELNUT ...

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