Oriol Balaguer expresses his “obsession” in a new book published by Grupo Vilbo April 13, 2015 | Editorial Vilbo
Crème de la Crème Caramel by Gregoire Michaud April 2, 2015 | Albert Mañé
Patrice Demers. ‘Everyday we’re trying to push our limits’ April 16, 2015 | Alberto Ruiz
Edible Growth: sustainable and healthy aperitifs in 3D March 19, 2015 | Ana Rodríguez
deZaan™ Gourmet strengthens its commitment to Belgian chocolate
Ideas and recipes between cuisine and pastry, by Jose Romero
From 26 to 29 March TIBS once again became the meeting point for the bakery industry in Southeast Asia, with a specialized and diverse offer, exciting competitions and over 300 exhibitors.
During the years that Christian Hümbs worked as a pastry chef at the restaurant Le Mer, accepted a challenge: make a dessert menu. Aroma-Menu 2013 constructs the desserts on three pillars – acid, sweet and a linking element.
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.