Philippe Segond. ‘For the french, pastry is a full-fledged art’ July 30, 2015 | Fernando Toda
Raspberry and Rose Entremet by William Curley June 10, 2015 | Ana Rodríguez
Typographic Chocolate at the Museum of Letters in Berlin August 4, 2015 | Ana Rodríguez
A 3D brioche Versailles for Bastille Day July 17, 2015 | Ana Rodríguez
Mini Cone black sesame seeds, the new flavor of Masdeu Mini Cones
obsession, by oriol balaguer
11 European countries are participating in this qualifier with a direct ticket to the Coupe du Monde de la Boulangerie.
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.