Naoki Fujiwara. Sense of season, ingredients and Nara-ness September 29, 2016 | sogoodmag
Coffee, lemon and gianduja, by Emmanuele Forcone September 1, 2016 | Albert Mañé
Caramel flowers and environmental awareness in the CMP 2017 September 29, 2016 | Ana Rodríguez
Low-fat chocolate created in Philadelphia June 29, 2016 | Ana Rodríguez
Guanaja 30 ans, 30 years since a great leap
obsession, by oriol balaguer
Ramon Morató offered a one day demonstration of innovative chocolate techniques in Japan an the EZtemper played a major role.
A new competition, the first of its kind to grace the UK food scene, will premiere in October at The Chocolate Show London.
The pastry chef of the iconic Parisian hotel Le Bristol has a commitment to desserts loaded with elegance and clean flavors, while continuing in the same line as chef Frechon when lightening and intelligently and moderately updating French savoir faire.
Now that the organization has announced the dates and the theme for the next edition of the US Pastry Competition, we look back at some of the highlights of the last edition, in which Justin Fry was victorious.
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.