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21ºBrix. Creative brilliance in the art of the dessert

July 24, 2014 |

Despite its importance, the restaurant dessert has never received the recognition it deserves. To demonstrate the infinite possibilities available to any chef for closing a menu, the Collective, 21ºBrix gathered in Barcelona to dedicate themselves to the task for a full day.More info

Which teams will represent Latin American in the next World Pastry Cup?

July 17, 2014 |

Under the banner of Mexipan and with the support of Club Vatel in Mexico, the final of the Copa Maya 2014 will be held on the 28th and 29th of August. It is an international competition, organised by Valrhona inMore info

Mercury, by Javier Guillén

July 2, 2014

Croustillant, praliné crémeux, blackberry compote and white chocolate and vanilla mousse légère.More info

John Kraus

He’s the owner of Patisserie 46, a unique establishment in Minnesota. He belongs to the new generation of the American haute pâtisserie.More info

Japanese selection – Coupe du Monde de la Pâtisserie 2014

May 5, 2014

Who will be the members of the Japanese team for the World Cup of Pastry in Lyon? Discover the spectacular creations that were produced by contestants during the hard-fought elimination round in Tokyo.More info

Savour Chocolate & Patisserie School

Kirsten Tibballs is one of Australia’s most respected and talented chocolate and pastry chefs, and runs the Savour Chocolate and Patisserie School.More info

A new website to better respond to the needs of the professional pastry chef

November 13, 2013 |

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.More info

60 creations by Antonio Bachour

October 8, 2013 | 2

The inexhaustible creativity of the pastry chef at the St Regis Bal Harbour, Antonio Bachour, has finally resulted in the launch of a book of creations d’auteur whose publication is due in November.More info

Evolution. Techniques and ingredients for modern pastry, by Jordi Puigvert

Introducing new and advantageous ingredients, simplifying the processes, improving the performance and applications of each product; in short, optimizing the technical side of pastry to the maximum.More info