The Salon du Chocolat celebrates its 20th birthday August 19, 2014 | Jaume Cot
Apple compote éclair, by Olivier Fernández August 20, 2014 | Albert Mañé
Stéphane Glacier creations land in Dubai August 5, 2014 | Fernando Toda
Cacao Barry World Chocolate Masters 2015 teaser June 20, 2014 | Albert Mañé
Limoncello concentrate natural aroma 70% volume, by Premium Gastronomie
so good.. Recipes
Autumn sees the launch of the second book of Antonio Bachour’s creations, which contains more than 120 different dishes that will no doubt be warmly received by the sector, as they were on the day of the launch of the first book, which is now completely sold out.
The Spanish bakery and pastry fair, Intersicop, has set a date for next year’s edition of April 2015, which coincides with Salón Gourmets, and is specifically orientated to the restaurant industry and to high quality gastronomic products. Additionally, two notable national pastry competitions will also take place – the senior MMAPE and the junior CANJOP.
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)
Under the banner of Mexipan and with the support of Club Vatel in Mexico, the final of the Copa Maya 2014 will be held on the 28th and 29th of August. It is an international competition, organised by Valrhona in
Who will be the members of the Japanese team for the World Cup of Pastry in Lyon? Discover the spectacular creations that were produced by contestants during the hard-fought elimination round in Tokyo.
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.
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.