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Daniel Álvarez: ‘What’s the matter with you? I ask the dough, and it seems to answer me’

November 15, 2017 |

The history of Dalua millefeuille or what has to do air with viennoiserie are some of the topics that we talked with the pastry chef during the preparation of his book “Sweet Devotion”.More info

An XXL chocolate fox at the Salon du Chocolat 2017

November 14, 2017 |

Richard Orlinski, in tandem with Yann Couvreur, has dazzled the attendees of the fair with a monumental sculpture measuring 4.5 meters in height.More info

The 2018 Sigep competitions move towards internationality

November 8, 2017 |

The salon will have a more global profile thanks to a program of top championships and initiatives dedicated to the professional growth of the confectionery sector’s young promises.More info

The Australian Patisserie Academy

A faculty composed of renowned chefs, five thematic areas, and a flexible delivery characterize this school located on the TAFE NSW Ryde Campus.More info

Pumpkin butter bread by Gérard Dubois

October 31, 2017

A simple, family recipe, rolled with pumpkin purée and seeds, and baked in a cocotteMore info

Glea, Abel Bravo’s artisan pastry

October 25, 2017

The young Spanish chef and his partner Poli Gómez explain some keys necessary to understanding how to consolidate a state-of-the-art pastry boutique in a place far from the big metropolis and with little familiarity with this family of products.More info

30 indispensable ice creams, by Jaume Turró

These recipes are designed to extract the best out of the ice cream flavor and the toppings, accompanied by technical comments, tips, and notes about origin.More info