Europain will explore the connections between bakery and catering October 2, 2015 | Jaume Cot
Noir by Scott Green August 5, 2015 | Ana Rodríguez
Jordi Puigvert’s evolutionary patisserie at Michel Cluizel’s Atelier de Form... October 2, 2015 | Ana Rodríguez
CRPC4 Preview: Freaks of the Industry September 10, 2015 | Ana Rodríguez
Mini Cone black sesame seeds, the new flavor of Masdeu Mini Cones
obsession, by oriol balaguer
Christophe Adam presents eight arty eclairs with an icy appearance, intense flavors, and crunchy textures.
The fair closed with a feeling of great satisfaction among the 1,390 exhibitors and the professional visitors from over 170 countries who were able to acquire a comprehensive overview of the baking industry.
The Chicago-based pastry school turns 20 in the best way possible: the appointment of its founder, Sébastien Canonne, as Knight of the Order of the Legion of Honor.
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.