Futoshi Hashimoto. Enclose every flavor the ingredient has July 21, 2015 | sogoodmag
Raspberry and Rose Entremet by William Curley June 10, 2015 | Ana Rodríguez
Andres Lara’s Christmas Boutique Hands on at the Chocolate Academy Tokyo July 27, 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
A team of researchers from the University of Leuven and the Flanders Institute for Biotechnology (Belgium) has begun an investigation, in which Barry Callebaut has been active, on one of the fundamental processes in the development of good chocolate: fermentation.
Pastry chefs from Germany, Norway, South Korea, and Taiwan will compete in September to win the gold medal of this sweet competition, which is to be held within the framework of Iba.
In October, an international fair will be held in Milan which is the setting for more than 400 special events including presentations, seminars, workshops, live cooking and demonstrations by masters in ice-cream, chocolate, patisserie and coffee.
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.