Ángel León and the sweet that came from the sea June 8, 2021 | Fernando Toda
Apple tart with liquid caramel, vanilla and mascarpone cream by Julien Dugourd May 18, 2021 | Marc Oliva
Babka Praliné, the joint creation of Conticini and Cagnes June 8, 2021 | Ana Rodríguez
Traditional kouign amann step-by-step recipe by Emmanuel Hamon June 11, 2021 | Marc Oliva
Valrhona Amatika 46%, first pure vegan Grand cru origin Madagascar
Bachour Gastro, by Antonio Bachour
The company has been included as a success story on the global One Planet platform.
Gluten-free, lactose-free, vegan… chefs from all over the world work hard on products that follow the latest food trends.
The fair believes that healthy foods and advanced machinery are part of the future of sweet cuisine.
Cuzco 80 chocolates and Oh la vache! Morropón Milk 60% have been proclaimed the Best in competition.
With its sweet glaze and intense interior, this cake attracts not only hotel guests but also the external customer interested in the take-away product.
Third stop in the series of videos linked to the book True Bread by Joaquin Llarás, this time looking at how to handle the most delicate doughs in all of bread making.