Antonio Bachour’s dessert buffet at the École in Brooklyn August 27, 2015 | Jaume Cot
Noir by Scott Green August 5, 2015 | Ana Rodríguez
Recovering, styling and naturalizing the pleasure of a sweet treat August 19, 2015 | Jaume Cot
Gaetan Fiard at the Musée Les Arts du Sucre et Chocolat August 27, 2015 | Xavi Vilà
Mini Cone black sesame seeds, the new flavor of Masdeu Mini Cones
obsession, by oriol balaguer
Earlier this year, Oki Sato, head of the Japanese studio Nendo, was named Designer of the Year by Maison & Objet.
He created nine pieces of chocolate measuring 26 x 26 x 26 cm on the occasion of the Paris
The 20 candidates will undergo exciting tests in which they will have to develop their creativity and imagination to the max.
We take a closer look at a juicy raspberry and rose jelly extracted from this ring-shaped cake, a tribute to Pierre Hermé’s famous Ispahan . William Curley is one of the chef collaborators in So Good # 14.
Ideas by Jose Romero, the fusion between cuisine and patisserie
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.