Welcome to Barbara Luijckx's blog!

Exclusive practical masterclass On 13–14 October 2026, at Acamedy of Skills Inspiration in Inowrocław will welcome Gregory Doyen, the French master pâtissier with over 20 years of international experience. The founder of GD Sweet Concept, he leads masterclasses and consultancy projects around the world, inspiring professionals to create contemporary, premium desserts. Gregory Doyen is one […]

In mid-April, the Academy of Skills – Inspiration became a meeting place for passion, creativity and a modern approach to restaurant pastry. Over two intensive days, participants in the ‘Plated Desserts’ training course had the opportunity to work under the guidance of a very special guest – David Vidal, a world-class pastry chef and renowned […]

Chocolate cupcakes are small individual cakes made with cocoa or melted chocolate, baked in paper cases, and finished with frosting and decoration. The difference between a flat, bakery-looking top and a domed one comes down to oven temperature and how full you fill the cases – not the recipe. What Makes Chocolate Cupcakes Actually Good? […]

White chocolate ganache is essentially an emulsion of white chocolate and heavy cream. The ratio you choose and the temperature you work at determines whether it pours, spreads, or holds firm under fondant. This guide covers the main ratios, how to actually make it, and what to do when something goes wrong. What Makes White […]

What are mini desserts? Mini desserts, often referred to as monoportions, are small, elegantly presented portions of desserts usually wrapped and served as a single package. The term “monoportions” derives from French, where “mono” means single, and “portion” refers to a serving of food. These single serve desserts are gaining popularity both among professional pastry […]