Image Image Image Image Image Image Image Image Image Image

Savour Patissier of Year reaches its third edition

January 19, 2018 |

Candidates will be evaluated by Frank Haasnoot, Jerome Landrieu, Dinara Kasko and Paul Kennedy.More info

Gustavo Sáez

Versatility and elegance in restaurant desserts and pastryMore info

Chocovision 2018. Technology and innovation in the chocolate industry

January 16, 2018 |

The program of the congress will be structured in three sessions: learn, listen, and lead.More info

How to make artisan dragées coated with chocolate

January 10, 2018 |

Ideal, rounded chocolates, storage, and many more aspects on dragees are analyzed in-depth in the book Four in One.More info

T DESSERT International Pastry Academy

Name of School: T DESSERT International Pastry Academy (TIPA)

Brief History: International pastry school that focuses on teaching boutique dessert with professional skills and artistic design. It defines itself as a platform for all dessert enthusiasts and for people inMore info

Oriado, grapefruit, and Mexican vanilla plated dessert by Nicolas Botomisy

December 5, 2017

This is one of the signature creations that the Valrhona Corporate Pastry Chef North America presented during his latest course at the École Valrhona Brooklyn.More 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

Sweet devotion, by Daniel Álvarez

Pastry chef Daniel Álvarez presents Sweet Devotion. A contemporary approach to artisanal viennoiserie.More info