Most pastry chefs go through long and difficult training, where experienced teachers and mentors teach how to work with the tools of the trade to achieve perfection every time. Nadler didn’t have all that. She was just a foodie who wanted to teach herself how to bake.

She set out to achieve that goal by documenting her learning process in her blog, titled “Miri in the Village”. She used to work in administration in a luxury bakery, so she watched and learned. Then she saw pastry chefs in Asia decorate cakes using palette knives, and decided to try and figure out that technique all by herself.

Eventually, with a lot of hard work and through trial and error, she managed to figure it out and created gorgeous cakes decorated with huge flowers. She knew she had to do something with her newfound skills – so she opened her own bakery.

Since 2016, Nadler has been designing cakes for her own bakery, 10 Bloom Cakes, situated in Raleigh, North Carolina. Her cakes are like nothing you’ve ever seen – just like her incredible background story.

The post These Beautiful Cakes Tell An Amazing Story appeared first on MobiSpirit.

Always passionate about fruits and desserts, he officially became a kitchen apprentice at the age of 13 in a restaurant owned by his grandparents. After graduation, he got a job at Fauchon in Paris, a famous patisserie company. A couple of years later, he became a sous chef at Le Meurice, and the rest is history. 

Grolet is a professional who deeply enjoys what he does, and this makes his talent shine through each new recipe. It’s not easy to impress with a simple pastry, but his precision in the finishing touches and his creativity and potential have earned him high honors and attracted the attention of global culinary stars. 

If you ever pass through Paris, treat yourself to one of Grolet’s famous trompe l’oeil lemons or apples or his Rubik’s cake, one geometrical dessert made of 27 individual pastries of different flavor and color, all presented as one eye-catching dessert.  

The post Cedric Grolet, the World’s Best Pastry Chef appeared first on MobiSpirit.

It’s something nobody can do, and looking at Portland, Oregon baker Allison Kelleher’s beautifully and lovingly crafted cakes, the tragic paradox of this saying is made all the more real.

Her cakes are so gorgeous to look at, it would break our hearts to cut into them – let alone eat them, leaving no trace of their glorious existence behind. But on the other hand, they’re so gorgeous to look at, that it would break our hearts not to cut into them and eat them!

What can we say? These cakes work as art, they work as a dessert, and they definitely, definitely work as an Instagram page.

Get ready to be deeply conflicted about baked goods as you look at these photos below.

The post These Cakes are Too Pretty To Eat (Perhaps Just A Bite) appeared first on MobiSpirit.

Still, just how luxurious can a mass-produced chocolate treat really be? And how luxurious would it be if a trained pastry chef attempted to make a truly gourmet version of it – from scratch?

Well, that’s exactly the question Claire Saffitz of the Bon Appétit Test Kitchen set out to answer.

Using her extensive pastry-making know-how, a few tricks and some pretty expensive ingredients, Claire attempted to recreate the treat that is, we assume, served in every ambassador’s party, as required by law.

But making these fancy chocolates proved to be more of a challenge than she was first expecting. Did she manage to recreate the delectable balls of chocolate and hazelnut, let alone improve them?

If you’re curious to see whether she managed to complete the monumental task she set for herself, watch the video below!

The post What Happens When a Gourmet Chef Tries to Make Ferrero Rochers appeared first on MobiSpirit.

Most pastry chefs go through long and difficult training, where experienced teachers and mentors teach how to work with the tools of the trade to achieve perfection every time. Nadler didn’t have all that. She was just a foodie who wanted to teach herself how to bake.

She set out to achieve that goal by documenting her learning process in her blog, titled “Miri in the Village”. She used to work in administration in a luxury bakery, so she watched and learned. Then she saw pastry chefs in Asia decorate cakes using palette knives, and decided to try and figure out that technique all by herself.

Eventually, with a lot of hard work and through trial and error, she managed to figure it out and created gorgeous cakes decorated with huge flowers. She knew she had to do something with her newfound skills – so she opened her own bakery.

Since 2016, Nadler has been designing cakes for her own bakery, 10 Bloom Cakes, situated in Raleigh, North Carolina. Her cakes are like nothing you’ve ever seen – just like her incredible background story.

The post These Beautiful Cakes Tell An Amazing Story appeared first on MobiSpirit.

Always passionate about fruits and desserts, he officially became a kitchen apprentice at the age of 13 in a restaurant owned by his grandparents. After graduation, he got a job at Fauchon in Paris, a famous patisserie company. A couple of years later, he became a sous chef at Le Meurice, and the rest is history. 

Grolet is a professional who deeply enjoys what he does, and this makes his talent shine through each new recipe. It’s not easy to impress with a simple pastry, but his precision in the finishing touches and his creativity and potential have earned him high honors and attracted the attention of global culinary stars. 

If you ever pass through Paris, treat yourself to one of Grolet’s famous trompe l’oeil lemons or apples or his Rubik’s cake, one geometrical dessert made of 27 individual pastries of different flavor and color, all presented as one eye-catching dessert.  

The post Cedric Grolet, the World’s Best Pastry Chef appeared first on MobiSpirit.

It’s something nobody can do, and looking at Portland, Oregon baker Allison Kelleher’s beautifully and lovingly crafted cakes, the tragic paradox of this saying is made all the more real.

Her cakes are so gorgeous to look at, it would break our hearts to cut into them – let alone eat them, leaving no trace of their glorious existence behind. But on the other hand, they’re so gorgeous to look at, that it would break our hearts not to cut into them and eat them!

What can we say? These cakes work as art, they work as a dessert, and they definitely, definitely work as an Instagram page.

Get ready to be deeply conflicted about baked goods as you look at these photos below.

The post These Cakes are Too Pretty To Eat (Perhaps Just A Bite) appeared first on MobiSpirit.

Still, just how luxurious can a mass-produced chocolate treat really be? And how luxurious would it be if a trained pastry chef attempted to make a truly gourmet version of it – from scratch?

Well, that’s exactly the question Claire Saffitz of the Bon Appétit Test Kitchen set out to answer.

Using her extensive pastry-making know-how, a few tricks and some pretty expensive ingredients, Claire attempted to recreate the treat that is, we assume, served in every ambassador’s party, as required by law.

But making these fancy chocolates proved to be more of a challenge than she was first expecting. Did she manage to recreate the delectable balls of chocolate and hazelnut, let alone improve them?

If you’re curious to see whether she managed to complete the monumental task she set for herself, watch the video below!

The post What Happens When a Gourmet Chef Tries to Make Ferrero Rochers appeared first on MobiSpirit.