Maya Revivo: ‘I try to incorporate olive oil in many of my creations’ February 5, 2016 | Jaume Cot
Cuore minicake from the book “Play” February 9, 2016 | Ana Rodríguez
Danon, the new school in Israel, debuts with a course by Carles Mampel February 11, 2016 | Ana Rodríguez
So good.. magazine #15 teaser January 12, 2016 | Jaume Cot
Icam cioccolatieri celebrates its 70th anniversary and presents Agostoni
obsession, by oriol balaguer
June 30 is the deadline to register for this prestigious pastry competition that will be held at the Salon du Chocolat in Paris as always.
The champion of World Chocolate Masters 2009 quit Grand Hyatt Tokyo and open his own pastry shop back in Kobe, where he was born and raised. Against all odds, his annual sales reached to one hundred million yen.
Sigep continues to surprise by beating its own historic record of visitors. For the first time, it breaks the barrier of 200,000 visitors and very significantly increases the number of foreigners. Diversification and internationality are part of a formula that does not show signs of exhaustion.
A mosaic composed of 23,700 éclairs was created in Geneva to contribute to the fight against AIDS.
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.