News and Events

The Pastry Journal, Published on 4/1/26

Orwashers: 110 Years of New York Baking, with an Eye on What’s Next

As part of our ongoing visits with members of the Cercle V community, our team recently stopped by one of New York City’s most enduring bakery institutions: Orwashers, at its original Upper East Side location. Founded in 1916, Orwashers has been part of the fabric of New York for more than a cent...

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The Pastry Journal, Published on 3/23/26

Mirabelle by Orphée: A French Story Rooted in Seattle

During a recent trip to Seattle, our team had the pleasure of visiting several members of our Cercle V community: chefs and artisans who bring passion, craftsmanship, and a distinct point of view to their work. Our final stop in the city brought us to Mirabelle by Orphée, a Parisian-inspired café...

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Chocolate Chef Competition, Published on 3/10/26

Pastry Team USA: On the Road to the 2027 Pastry World Cup

Every 2 years, the Coupe du Monde de la Pâtisserie (Pastry World Cup) brings together the world’s most talented pastry chefs to compete on the global stage in Lyon, France. As a co-founder and longtime partner of the competition, Valrhona is proud to support the chefs who push the boundaries of c...

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Meet The Chef, Published on 3/9/26

Chef François Behuet

Discover the three talented chefs who will represent the United States at the Americas Continental Selection for the Coupe du Monde de la Pâtisserie. After winning the national selection, they aim to secure a spot at the prestigious competition in Lyon. Explore their inspiring journeys in pastry ...

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Meet The Chef, Published on 3/9/26

Chef Jordan Snider

Discover the three talented chefs who will represent the United States at the Americas Continental Selection for the Coupe du Monde de la Pâtisserie. After winning the national selection, they aim to secure a spot at the prestigious competition in Lyon. Explore their inspiring journeys in pastry ...

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Meet The Chef, Published on 3/9/26

Chef Nicholas Forte

Discover the three talented chefs who will represent the United States at the Americas Continental Selection for the Coupe du Monde de la Pâtisserie. After winning the national selection, they aim to secure a spot at the prestigious competition in Lyon. Explore their inspiring journeys in pastry ...

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The Pastry Journal, Published on 3/6/26

Ascend Prime: Come for the Views, Stay for the Iconic Magic Mushroom

During a recent trip to Seattle, our team had the opportunity to visit several members of our Cercle V community. One stop took us across Lake Washington to Ascend Prime Steak & Sushi in Bellevue, a destination where fine dining quite literally reaches new heights.

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Chocolate Chef Competition, Published on 3/6/26

Valrhona's Dedication to Pastry Excellence: Sponsoring North America's Best Pastry Chef 2026

At Valrhona, we believe in nurturing the artistry and innovation within the pastry industry. Our mission is to support and elevate pastry chefs, celebrating their creativity and dedication. With this commitment at the forefront, we are honored to be the exclusive chocolate sponsor of the second W...

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The Pastry Journal, Published on 3/5/26

Fran's Chocolates: A Family Legacy Built on Chocolate and Gray Salt Caramels

During a recent visit to Seattle, our team had the pleasure of meeting several members of our Cercle V community. One of those visits brought us to Fran’s Chocolates, a beloved Seattle institution and pioneer of the American artisanal chocolate movement.

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Seasonal, Published on 3/2/26

L'École Valrhona Paris unveils a Guanaja 70% chocolate egg to celebrate the 40th anniversary of this iconic couverture

For Easter, L'École Valrhona has created a chocolate egg designed as a genuine sculptural piece combining tradition and modernity. This contemporary creation revisits an Easter symbol with demanding artistry, supported by innovation and technical chocolate expertise.

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