Welcome to Barbara Luijckx's blog!

An autumn range does not mean starting every recipe from scratch. A blend of cinnamon, ginger, nutmeg and cloves can give several products a consistent flavour, from sponges and creams to ganache, pralines and drinks. The key is to adjust the amount of spice for each component. A sponge, a cream and a chocolate component […]

The New Barbara Decor Catalogue: 17 Product Groups and Over 60 New Designs In confectionery, detail matters. It gives each dessert its character, defines its style and makes the final composition stand out. When developing the new Barbara Decor No. 8 catalogue, we therefore focused on the everyday work of pastry professionals – efficient decorating, […]

Autumn is one of those moments in the pastry calendar when seasonality offers exceptional scope for creativity. Warm colours, leaf and pumpkin motifs, and flavours associated with autumn can be combined with the approaching Halloween season to introduce bolder forms, contrasts and seasonal decorations into a pastry offering. It is also a good time to […]

In summer, the offering of patisseries, cafés, ice cream parlours and restaurants takes on a different character. As temperatures rise, customers’ preferences evolve, and they increasingly choose light, fresh desserts based on seasonal flavours. Both flavour and presentation shape how a dessert is perceived. The way it is served, the quality of the finish and […]

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 […]