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Barry Callebaut brings 155 master pastry chefs to Barcelona from all over the world

July 15, 2014 |

Over three days, chefs will visit the nut plantation of La Morella Nuts, attend conferences and enjoy gastronomic dinners.More info

Mercury, by Javier Guillén

July 2, 2014

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

The World Trophy of Pastry Ice Cream Chocolate announces itself to the international community

June 17, 2014 |

First they formed the Italian squad through a national playoff, then they publicised the basic rules of participation for any combination of national squads to register over the coming months. A new world championship comes on stage.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