Seven chocolate books from which to acquire techniques and improve recipes September 14, 2023 | Ana Rodríguez

Andy Warhol’s iconic banana with cachaça and tonka beans by The Alchemist September 15, 2023 | Marc Oliva

Dinara Kasko investigates how AI can be of some use to the pastry September 20, 2023 | Alberto Ruiz

Oh là là!, a guide to navigate the world of doughs October 4, 2022 | Marc Oliva

Cacao Barry launches an innovative collection of eight extra-fine cocoa powders

Oh Là Là by Yohan Ferrant

The École Nationale Supérieure de Pâtiserie expands its campus due to the great demand for pastry training
September 22, 2023 | Ana RodríguezWith new apartments, laboratories, and classrooms, the school now offers a 7,000 m2 learning space.More info
European artisan bakery is scheduled to be present at Iba 2023
September 8, 2023 | Ana RodríguezIt will be one of the pillars of the fair that will take place next October in Munich.More info
Bebinca Pudding with Charcoal & Espresso Waffle and Alsande Tonak by Ruchit Harneja
September 7, 2023With this dessert, the Executive pastry chef of the restaurant Musaafer pays tribute to the vibrant cuisine of Goa.More info
Three desserts to drink by Yelena Anter
September 6, 2023 | Alberto RuizThe famous mixologist respond at so good.. 30 to the challenge launched by chef Luis Amado.More info
Twelve countries will compete in The iba.UIBC Cup of Bakers
August 2, 2023 | Ana RodríguezAmong the different tests, applicants have to create an artistic piece around the theme, “The Animal World”.More info
Mini by Xavi Donnay
Mini is the first great book on contemporary pastry dedicated to the small format. The book displays a wide repertoire of signature creations spread over eight great families: sablés, cakes and macarons, choux, giandujas, free, classics and unclassificable.More info
Culinary Institute of Barcelona
CIB is a school that believes that if you do not change, you cannot evolve, and that is precisely what they have been doing with their method since they opened their doors in 2018: teaching people to evolve.More info
Bread scoring techniques, before and after fermentation. The True Bread Videos (6 of 6)
June 17, 2022Here is the last installment of the series of instructive videos that complements the book True Bread by Joaquín Llarás.More info