Doughs are on the rise. Books for Chefs presents Oh là là!, Yohan Ferrant̵... September 20, 2022 | sogoodmag
The Saint Honoré revised, without classic creams, by Francesco Boccia August 9, 2022 | Ana Rodríguez
Jordi Bordas & Adrianna Jaworska, the ambassadors of change September 22, 2022 | Jaume Cot
Bread scoring techniques, before and after fermentation. The True Bread Videos (... June 17, 2022 | Marc Oliva
Valrhona celebrates 100 years of commitment to ethical chocolate with Komuntu 80...
So good.. Recipes 3
Books For Chefs releases the second edition of Bachour Gastro
September 23, 2022 | Ana Rodríguez
The book has become a Books For Chefs bestseller.More info
Aabhas Jain: ‘Indian pastry has not got the popularity and platform to be showcased the way it deserves’
September 9, 2022 | Ana Rodríguez
The Assistant Director of Culinary Studies of the Indian School of Hospitality reveals details about the reality and level of pastry in India.More info
Thirteen master chefs and 14 workshops at Asia Pastry Forum 2022
August 31, 2022 | Ana Rodríguez
Martín Lippo, Vincent Guerlais, and Richard Hawke are some of the professionals who will participate in the event.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
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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