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China celebrates its I Pastry Cup in a big way

May 25, 2017 |

Chinese pastry chefs knock on the door of elite pastry in a competition that shows they want more prominence in the already competitive Asian continentMore info

Cubic color bonbons by Pierre Marcolini

May 19, 2017 |

Quinoa, sesame, and seasonal fruits are some of the ingredients of these bonbons included in the chef’s summer collection.More info

Gluten-free and lactose-free Ghana chocolate cake by Jordi Bordas

May 16, 2017

Can a gluten-free or lactose-free pastry have taste, texture, moisture …? Jordi Bordas, with his B • Concept method, makes it clear that the answer is yes. More info

TIBS 2017: more visitors, more exhibitors, more booths

May 12, 2017 |

The iconic Asian bakery fair was held in April, and once again surprised with a varied product offering, more than 157,000 visitors and ambitious competitions.More info

The US Pastry Competition 2017 goes to John Cook

April 11, 2017

In the last edition of this historic competition, we saw a high level in the finishes of each piece of chocolate and also in the tastings.More info

Dominique Ansel

Known worldwide for being the inventor of the cronut, is the World’s Best Pastry chef 2017 as ranked by The World’s 50 Best Restaurants.More info

Ducasse Education – Centre de Formation d’Alain Ducasse

Ducasse Education offers international professional programs for beginners, Entrepreneurs and practicing chefs seeking excellence in Culinary or Pastry Arts.More info