Philippe Conticini: ‘Now my creativity is less noticeable – it is appreciate... July 22, 2022 | Jaume Cot
The Saint Honoré revised, without classic creams, by Francesco Boccia August 9, 2022 | Ana Rodríguez
Tips for choosing and working with chocolate according to The Pastry Alphabet July 27, 2022 | sogoodmag
Bread scoring techniques, before and after fermentation. The True Bread Videos (... June 17, 2022 | Marc Oliva
Les Vergers Boiron expands its range of room temperature fruit purées
So good.. Recipes 3
The Salon du Chocolat in Paris prepares to host ambitious competitions
August 10, 2022 | Ana Rodríguez
Two months before its celebration, the great chocolate event announces an attractive program.More info
Kirsten Tibballs: ‘Before I finish a project, I am already planning the next’
July 29, 2022 | Alberto Ruiz
After twenty years writting the history of Australian pâtisserie, we think it is the perfect excuse to visit again (and it is the tenth time) her Savour School.More info
The Relais Desserts Charles Proust appeals to ecological awareness
July 28, 2022 | Ana Rodríguez
The theme of the 2022 edition is Naturalité.More info
Adrianna Jaworska
Poland, Japan, and Spain have marked a journey to making pastry evolve from formulationMore info
The Great Wave off Kanagawa with Asian flavors and effervescent kombucha foam by Jesús Escalera
June 8, 2022
If you could eat it, how would this painting by Katsushika Hokusai taste? The chef of La Postrería de Guadalajara (Mexico) imagines it with very fresh ingredients.More info
Shaping and conditioning the Focaccia. The True Bread Videos (5 of 6)
May 30, 2022
Joaquín Llarás shares the skill he has with this Italian bakery classic.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
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