So Good 17. Pleasant, very pleasant work January 11, 2017 | Alberto Ruiz
Hibiscus stained aloe by Francisco Migoya October 6, 2016 | Ana Rodríguez
Valrhona Hot Chocolate Festival in New York January 17, 2017 | 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 Salon will give the opportunity to global leading professionals and buyer delegates to find out the latest news on related services for bakery industry.
This competition which aims to highlight young talents from Britain will be held on 12 April.
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.