Welcome to Barbara Luijckx's blog!

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 […]

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? […]