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Jesús Escalera

Personal and allegorical, his desserts are full of technical detailsMore info

Titanium dioxide will no longer be marketed in Europe starting in August

January 21, 2022 |

The European Union has just published the regulation that will come into effect on February 7.More info

Eight emblematic baked goods from Spain, France and Italy by Joaquín Llarás

January 20, 2022 |

Galician bread, baguette, ciabatta, and focaccia are some of the bakery specialties that are analyzed step by step in the True Bread manualMore info

Espresso coffee and chocolate cake by Jan Proot

January 5, 2022

One of those pastry temples you cannot miss if you visit Belgium is DelRey, run now by the fourth generation with Jan Proot at the forefront. In this oval shape cake Araguani chocolate acts as a dance partner of coffee ingredientMore info

Europain 2022 postpones its celebration for two months

January 5, 2022 |

The spike in cases of the pandemic has pushed the fair to delay its dates, as Intergastra and Sigep have recently done.More info

Chantal Aubisse, the competitor from Bergerac, wins the Concours du Macaron Amateur 2021

November 18, 2021 |

The jury, chaired by Jordi Bordas, awarded the first prize to Chantal Aubisse for her macaron, Autor d ‘un café.More info

Files by Ramon Morató

A great book on pastry and chocolate, approached from technique and recipes but also from science, anthropology, nutrition, sociology, design, and craftsmanship.More info

Traditional kouign amann step-by-step recipe by Emmanuel Hamon

June 11, 2021

The chef shows the original recipe and the process of making this typical cake from the French region of Brittany.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