Famous in France, Japan and the United States, the man that Vogue called “the Picasso of Pastry” revolutionized pastry-making with regard to taste and modernity. With “pleasure as his only guide”, Pierre Hermé has invented a totally original world of tastes, sensations and pleasures.

Towards the end of 1996, Pierre Hermé left Fauchon to start Pierre Hermé Paris® with Charles Znaty. Their first shop opened in Tokyo in 1998, followed by a Salon de Thé in July 2000. In 2001, Pierre Hermé returned to the gourmet scene in Paris. Immediately, the pastry shop at 72 rue Bonaparte in the Saint Germain des Prés area scored a big success. Every day, Read the full story

The following shots are from 16 different french ‘pastisseries’ highlighting translucency, texture and color in pastries. Like all those pastry shots, they’re done in completely natural light with macro lens, in this case with about half of these being back-lit. Welcome to the collection: Paris Pâtisseries’ Light & Pastry…

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Like fashion designer collections, luxury hotels have their very own varied specialty collections. Here is the Plaza Athénée fall/winter 2010/11 desert collection, created by pastry superstar chef Christophe Michalak, officially elected best pastry chef of the world.

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Magnun Larsson, an architecture student from London has proposed an idea to transform the Sahara Desert by creating a 6,000 km wall of sandstone. His proposal was awarded the top prize at the Holcim Foundation’s Awards for Sustainable Construction. The purpose wall would not only create an oasis by providing to create an oasis by providing shelter, water, and vegetation within the harsh Sahara Desert, but it would also stop the Sahara Desert from expanding.

Amazingly, the limestone needed for the 6,000 km wall would be created entirely by utilizing bacillus pasteurii, which is a bacteria that when combined with regular sand turns into hard limestone.

In a time where being “sustainable” is the new fad, it’s nice to see some truly unique and amazing ideas.

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