Fully Baked Story gathers four World Pastry Champions in Bangkok March 25, 2019 | Ana Rodríguez
Pineapple green cardamom individual cake by Alexis Bouillet March 22, 2019 | Marc Oliva
Prisma, by Frank Haasnoot, goes on tour March 15, 2019 | Ana Rodríguez
Chanson Patisserie by Rory Macdonald March 5, 2019 | Marc Oliva
Kayambe 36%, the ivory chocolate with the lowest sugar content by the Manufactur...
MÁS, by Mario Masiá
Masks, children’s games, koalas, rabbits, and pandas. The great pastry chefs come back to surprise us this year with original creations that are based on the traditional Easter egg.
What happens to a cake, a coulis, or a gel when we freeze it? Can it still be used in a frozen dessert? With Mario Masiá and his book ‘Más’, we find dozens of ideas adapted to the world of ice cream desserts
As a member of the International Organization Committee of the Coupe del Monde de la Pâtisserie, Gay tells us the keys to the present and future of this ambitious competition.