Posts ByAna Rodríguez, Author at so good.. magazine
In November, this championship that promotes the chocolate industry returns.
The Austrian chef has just published a book where he unveils incredible creations with naturally formed cocoa butter crystals.
Phillipe Conticini and Christophe Michalak have been the latest chefs to pass through the school located in Venice to share their way of understanding pastry.
The fair will invest in structures, innovation, and internationality to remain the European Gelato capital and reaffirm itself as a pole of attraction of all sectors represented.
Relais Desserts has organized a gala dinner for the first time to celebrate its prestigious French haute patisserie awards.
Creams, éclairs, entremets… The book, published by La Martinière, offers up to 40 simple and creative recipes around one of pastry’s cult products.