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ISM and ProSweets have finally been postponed to 2022

December 3, 2020 |

The Koelnmesse has postponed the editions planned for 2021 due to high infection figures and international travel restrictions.More info

Twelve Christmas bûches for a poetic and magical Christmas

November 23, 2020 |

Our traditional Christmas ranking returns another year with proposals that awaken our most emotional side.More info

Chocolate mint bonbon by Ronny Emborg

November 16, 2020

A good example of the sensory cuisine that the chef makes in the two-Michelin-star New York restaurant, Atera.More info

Double tie and Italian stamp in the FIPGC panettone competition

October 28, 2020 |

The second edition of the competition, held in Rome, has awarded five chefs.More info

Bruno Van Vaerenbergh

World traveler sharing his cream and butter knowledgeMore info

A bread factory in the UK in the 60s

June 26, 2020

Interesting documentary that shows the advanced level of industrialization of bread manufacturing in the 1960s in England.More info

Melissa Coppel Chocolate and Pastry School

The School was founded in 2016 by Chocolatier Melissa Coppel with the commitment to host only the best professionals in the world, to keep the class offerings evolving constantly.More info

Radix, by Paco Torreblanca

The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.More info