From great restaurant to the most refined candies, so good’s #14 trip June 30, 2015 | sogoodmag
Raspberry and Rose Entremet by William Curley June 10, 2015 | Ana Rodríguez
GOÛT DE BRIOCHE, a new brioche boutique in Paris July 2, 2015 | Ana Rodríguez
“I believe in what I do,” the anthem of the FIPGC June 5, 2015 | Ana Rodríguez
Mini Cone black sesame seeds, the new flavor of Masdeu Mini Cones
obsession, by oriol balaguer
This renowned Barcelona chef has traveled to Athens, invited by one of our distributors, to introduce Obsession with brilliant practical demonstrations.
In October this Salon, a unique opportunity to discover and taste one-of-a-kind chocolates from different countries, returns.
After an intense competition, the young pastry chef from Shangri La Shard won the coveted title.
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.