Viennoiserie with Greg Mindel at L’École Valrhona Brooklyn May 26, 2015 | Ana Rodríguez
Sweetburger May 28, 2015 | Ana Rodríguez
Valrhona C3 Pastry Competition moves to New York May 19, 2015 | Ana Rodríguez
Return of Napoleon in Ducobu May 22, 2015 | Ana Rodríguez
deZaan™ Gourmet launches white compound coating OPAL
obsession, by oriol balaguer
Vellut, the chocolate Manager for Jean Philippe Patisserie at the Aria Hotel Las Vegas, has been named chocolatier of the year by Cacao Barry USA.
In so good #13, Jordi Bordas demonstrate again that the B•Concept method expands the creative possibilities of patisserie with the aim of achieving creations which are better adapted to current consumer demands, regarding an appropriate adjustment in the amount of fat and caloric intake; and all this without sacrificing maximum flavor.
An extensive program (workshops, forums, wine tastings, lectures …) and exceptional chefs such as Janice Wong, Ryan Clift and Will Goldfarb to publicize the richness of Indonesian cuisine in three days.
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.