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Rewarding the avant-guarde in Patrick Roger’s new shop

September 18, 2014 |

The avant-guarde interior of Patrick Roger’s new Parisian shop in the Madeleine has recently been awarded one of the main prizes in the Paris Shop and Design awards. The enormous curve design, which acts as the central element in the layout of the chocolate store proved decisive in overcoming the fellow contenders in the food category. It is a store in the image of the creative genius of a MOF chocolatier who is constantly talked about.More info

Maria Selyanina

Her two principal values are intimacy and 100% practicality.More info

Copa Maya Pastry Cooking 2014 (Awards and exceptional artistic pieces)

September 5, 2014

The recently completed Copa Maya of Pastry Cooking 2014, celebrated at Mexipan, went to the host country, Mexico. Alongside them on the podium were Columbia and Argentina .More info

Pastry Live – a setting for a whole variety of competitions

September 3, 2014 |

Once again, Pastry Live turned Atlanta into a capital of pastry cooking. From the 24th to the 26th of August, this great event offered interesting seminars and a handful of various professional competitions, such as the National Showpiece Championship or the Chocolatier of the Year.More info

Junior Pastry Championship among central events of next SIGEP

August 28, 2014 |

The Junior World Pastry Championship, with a total of ten different teams participating in it, will be the international pastry competition triggering the next edition of SIGEP. And this will only be the beginning of an extensive program of pastry competitions which will take part during the five days of the fair, together with sweet exhibitions which with definitely make this edition more attractive.More info

Ecole Nationale Supérieure de Pâtisserie

Ecole Nationale Supérieure de Pâtisserie, a place for innovation.More info

Harmony

August 4, 2014

Jerome Landrieu is the director of Barry Callebaut’s Chocolate Academy in Chicago. From there he shares with us his creations, always impeccable and imaginative, such as this memorable Harmony of lemon, mint and chocolate. (so good..6)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

Evolution. Techniques and ingredients for modern pastry, by Jordi Puigvert

Introducing new and advantageous ingredients, simplifying the processes, improving the performance and applications of each product; in short, optimizing the technical side of pastry to the maximum.More info