Three cake glaze methods by Ksenia Penkina: stripes, swirl, cobweb January 18, 2019 | Fernando Toda
Catalonia cake with almond, apricot and Rosemary by Kevin Pannier January 14, 2019 | Marc Oliva
The living pastry. Frank Haasnoot presents Prisma, his first book December 26, 2018 | sogoodmag
Four incredible desserts by Cédric Grolet April 24, 2018 | Jaume Cot
Shortcrust pastry tartlets, ready for filling
So good.. Recipes 2
Cédric Grolet, Joakim Prat, Johan Martin, and Ramon Morató are some of the international chefs invited to teach at Melissa Coppel’s school in 2019.
The fair will deliver its Innovation Awards to products and equipment that advocate ease of use and nutritional properties, among many other values.
Lemon and pineapple melts together in this delicacy performed by Korean pastry chef under a French title and with interesting allies like basil and coconut to balance the proposal
Candidates from Australia, China, Croatia, the Philippines, France, India, Italy, Russia, Singapore, Slovenia, and Taiwan will participate in the fifth edition of this competition.
Bleu Chocolat is divided into two volumes that go over 100 different chocolate pieces. The challenge is not to be fooled by the material emulating each one.