Pastry Blog & News
More than 1,000 exhibitors, more than 23,000 attendees, more than 90 educational sessions. The salon confirms its growth after another edition.
Japan exerts a great influence on Hévin, one of the artisans who also has most contributed to democratizing the bar of chocolate in France. As he admits, through this culture and the clientele of Japanese shops, he has incorporated more demand and rigor to an already outstanding job with chocolate.
In its seventh edition, the competition will celebrate 16 regional semi-finals, four of which will be outside of France.
Bachour lands in Bangkok to share his repertoire of his latest and brightest creations, with a firm commitment to tropical fruits.
The chocolates Selva Maya and Marañón Milk have been chosen as the best in the World’s only fully independent international fine chocolate competition.
These wonderful kadaif threads which shape the knafeh, one of the most beautiful and emblematic desserts of the Middle East, are also a symbolic link between two peoples and two cultures.
“There will be more difficult sculpting tests”. Philippe Rigollot, President of Coupe du Monde de la PâtisserieOctober 14, 2016 | Ana Rodríguez
The Coupe du Monde de la Pâtisserie surprises with many new features four month before its celebration.
Chocolate is entering a new era of challenge, with fresh insight, innovation, smart sustainability and consumer education central to its survival. A new phase which has been analysed today at the Academy of Chocolate Conference 2016.
There will be a second edition of this competition created by Kirsten Tibballs, and with Christophe Michalak, Antonio Bachour, Jordi Roca, and Paul Kennedy on the panel of judges.