Recipes and reflections July 14, 2020 | Alberto Ruiz
Lemon-Ginger Financier by Jean-Christophe Jeanson July 1, 2020 | Marc Oliva
L’École Valrhona Brooklyn organizes virtual pastry classes with Guillaume Roesz July 11, 2020 | Ana Rodríguez
A bread factory in the UK in the 60s June 26, 2020 | Marc Oliva
Valrhona expands its Inspiration range in the USA with Raspberry
The Pastry Alphabet
Sigep 2021, prepared for change and the new reality
July 15, 2020 | Ana Rodríguez
The international fair will introduce new formats, present five thematic routes, and improve global networks, among other actions.More info
La Coupe du Monde promotes responsible pastry with a new committee
July 10, 2020 | Ana Rodríguez
The competition has completely renewed its organizing committee and has appointed Claire Heitzler and Fréderic Cassel as vice presidents.More info
Mini pastry is trending. Ten creative and profitable XS snacks
July 8, 2020 | Ana Rodríguez
Gummies, “roquitas”, choux, churros … small formats, far from limiting creativity, are a motivation for great chefs.More info
Chocolate truffle with coffee petit four by Marco d’Andrea
May 18, 2020
In the shape of a circle, this dish invites diners to mix all the ingredients in a spoon and savor them simultaneously.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
A London studio presents the lightest dessert in the world
November 22, 2019
Bompas & Parr, in collaboration with the Aerogelex laboratory, has developed a meringue that weighs only one gram.More info
From chef to chef
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July 14, 2020
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