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Giambattista Montanari: ‘As an Italian, it is a source of pride that panettone triumphs in other countries’

May 13, 2022 |

Passionate about fermented doughs with the classic lievito madre, this Italian master shares his experiences around this product and gives some keys to being successful in its preparation.More info

Matconana cake with matcha, coconut, and banana by Paola Chang

May 4, 2022

In this creation, the chef shows her commitment to a pastry that fuses cultures, making it lighter and less sweet.More info

Julien Leveneur and Elsa Molton win the Championnat de France du Dessert

April 11, 2022 |

The candidates thrilled the jury with very personal creations inspired by the theme, “self-expression”.More info

Sirha Europain’s approach to French bakery impresses

April 5, 2022 |

The historic fair, which has just celebrated its 24th edition, has brought together more than 25,000 professionals, more than 70 masterclasses and round tables, and 300 exhibitors and brands.More info

Paola Chang

A cross between Argentinian, Asian, and European cultures at the service of a subtle pastry full of nuancesMore 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