By Sebastiaan Hoogewerf

Pastry in Europe ’09,”a must have!”


When i recently found out the making of this annual pastry magazine,i could not wait to lay my hands on of them.

Because when i just started in the pastry,i was lucky enough to be featured in Patisserie&Desserts part 2,which is a sweet version of Culinaire Saisonnier  magazine,which mostly features,Netherlands,Belgium and France.

Now a days that magazines became a collectors items which get sold for almost 10 times the original price!(Luckey i have part 1-8 safely at home,haha.)

Now years later a special edition came on the market;Pastry in Europe,which features the most best pastissiers/chocolatiers/glaciers/bakers/confectioners etc. from whole Europe!

Which is very cool,as there is no other magazine on the market which is all about pastry as Pastry in Europe.

It shows new techniques,new presentations,plated desserts,traditional breads and cakes,licorice(as this we consume with tons in the Netherlands!)

A absolute must have as a pastrylover,pastry chef or just pastry enthusiast!!

Check quickly the link to Pastry In Europe to get yourself also a copy of this kickass Magazine.And make already a reservation for your Pastry in Europe 2010,which is coming soon!

Pleasure reading and enjoy some snaps below!

p.s. Thanks a lot Joost for sending me the magazine,i loved reading it,keep up the amazing work!!

Regards S.




5 responses

  1. Norbert

    Hi Bas, thanks for your article, I like it very much. Will shop it on my own blog.
    Sweet regards, Norbert

    October 29, 2009 at 2:51 pm

    • pastrynetwork

      Hi Norbert,
      your most welcome,loved the book by the way!!
      Keep up the great job!!

      Best regards from Dubai

      October 29, 2009 at 3:58 pm

  2. garry

    pls. i need help for a plated dessert, i wanted to learn of modern design. thanks a lot.

    December 20, 2009 at 5:17 pm

  3. hi

    nice job keep going

    but from where you get the the book from internet our in dubai 🙂 wish to get one

    December 30, 2009 at 6:38 am

    • pastrynetwork

      Thanks a lot Methayel for your comment!

      the book is available true internet

      Regards Sebastiaan

      January 1, 2010 at 10:35 am

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