Launch of second edition of Evolution September 19, 2014 | Luis Concepción
Apple compote éclair, by Olivier Fernández August 20, 2014 | Albert Mañé
Fantasy, by Escribà, a successful dream come true September 10, 2014 | Fernando Toda
International Ambassadors Seminar of Barry Callebaut in Barcelona September 8, 2014 | Albert Mañé
Limoncello concentrate natural aroma 70% volume, by Premium Gastronomie
so good.. Recipes
The avant-guarde interior of Patrick Roger’s new Parisian shop in the Madeleine has recently been awarded one of the main prizes in the Paris Shop and Design awards. The enormous curve design, which acts as the central element in the layout of the chocolate store proved decisive in overcoming the fellow contenders in the food category. It is a store in the image of the creative genius of a MOF chocolatier who is constantly talked about.
The recently completed Copa Maya of Pastry Cooking 2014, celebrated at Mexipan, went to the host country, Mexico. Alongside them on the podium were Columbia and Argentina .
Once again, Pastry Live turned Atlanta into a capital of pastry cooking. From the 24th to the 26th of August, this great event offered interesting seminars and a handful of various professional competitions, such as the National Showpiece Championship or the Chocolatier of the Year.
The Junior World Pastry Championship, with a total of ten different teams participating in it, will be the international pastry competition triggering the next edition of SIGEP. And this will only be the beginning of an extensive program of pastry competitions which will take part during the five days of the fair, together with sweet exhibitions which with definitely make this edition more attractive.
Jerome Landrieu is the director of Barry Callebaut’s Chocolate Academy in Chicago. From there he shares with us his creations, always impeccable and imaginative, such as this memorable Harmony of lemon, mint and chocolate. (so good..6)
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.
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.