Sirha 2015 will focus on world-wide trends such as Glocal and Street Food in its... November 26, 2014 | Jaume Cot
Textured Milk, by Ryan Clift November 18, 2014 | Albert Mañé
Melissa Coppel, revisioning the chocolaterie November 6, 2014 | Luis Concepción
Authors of Sg#12 introduce their work November 20, 2014 | Albert Mañé
Ready-to-fill bases by Masdeu
True bread. A professional guide to breads and enriched doughs
Chocolate is currently very much in fashion with a wide variety of initiatives springing up that are dedicated to this ingredient. One example is the Belgian Chocolate Village, a curated museum of 900 square metres, housed in an old chocolate factory.
More than the prize money of 2,500 euros for first place, this trophy is a wonderful tribute to the career of this pastry chef from Kobe.
Combine dairy products, fruits and aromatic herbs in one creation…that was the challenge for two German chefs and one Catalan chef. The results of their creative work were then tested in front of a clientelle made up of gastronomy journalists.
We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.