Arthur Fèvre’s impressive recreation of the Place de la Bourse in Bordeaux December 2, 2016 | Ana Rodríguez
Hibiscus stained aloe by Francisco Migoya October 6, 2016 | Ana Rodríguez
Le Quartier des Ânes, Swiss chocolate with donkey’s milk November 29, 2016 | Ana Rodríguez
“Senses in Sucrose”, Roberto Cortez’s first book December 1, 2016 | Ana Rodríguez
Fino de Aroma cocoa from Peru to the world
FOUR in ONE, on the boundaries of chocolate
The main innovations in catering and restauration will be given at Sirha, which, like every edition, will host the Coupe du Monde de la Pâtisserie.
Perseverance has its rewards. In 2011 he won the silver medal in Lyon. Many would have already been satisfied, but Emmanuele Forcone knew he could achieve glory because he knew the recipe: ‘a good team, a lot of experience, all
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.