Image Image Image Image Image Image Image Image Image Image

ARCHICHOCO: chocolate furniture and buildings

April 14, 2015 |

A fun sensory exhibition created by Jérémie Runel and Guillermo Ladavière for the Cité du Chocolat … where chocolate takes a thousand shapes and is visually enjoyed. More info

obsession, by oriol balaguer

Oriol Balaguer leaves his mark on a work of great beauty that takes pastry to the peak of culinary art.More info

TIBS 2015. More than 140,000 visitors and first-class competitions

April 9, 2015 |

From 26 to 29 March TIBS once again became the meeting point for the bakery industry in Southeast Asia, with a specialized and diverse offer, exciting competitions and over 300 exhibitors.More info

Registration open for Pastry Live 2015

March 30, 2015 |

The registration period opens for any of the six professional competitions that take place within the framework of Pastry Live.More info

Lettuce, white chocolate, passion fruit, cucumber’ dish, by Christian Hümbs

March 11, 2015

During the years that Christian Hümbs worked as a pastry chef at the restaurant Le Mer, accepted a challenge: make a dessert menu. Aroma-Menu 2013 constructs the desserts on three pillars – acid, sweet and a linking element.More info

Antonio Bachour

A colorful style attached to vanguard cuisine where floral ingredients are not lacking.More info

A Gingerbread Casa Batlló

February 9, 2015

The Modern Cuisine team surprises us yet again with another creative culinary project: a mini replica of one of Antoni Gaudí’s masterpieces.More info

Ecole Nationale Supérieure de Pâtisserie

Ecole Nationale Supérieure de Pâtisserie, a place for innovation.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