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The blue pigment in red cabbage, a possible alternative to artificial colors

April 14, 2021 |

An international team of researchers advocates the pigment once the safety of this natural food coloring is guaranteed.More info

Countdown to the 23rd Bakery China

April 12, 2021 |

Scheduled for July 2020, but due to the coronavirus it will finally be held this April More info

Five different ways of approaching the chocolate coulant while maintaining its essence

April 6, 2021 |

In so good # 25, we celebrate the 40th anniversary of this universal dessert created by Michael Bras with five interesting versions.More info

Registration open for the America selection of the II Panettone World Cup

March 24, 2021 |

On May 12, the five candidates who will have a direct pass to the final in Lugano (Switzerland) will be chosen.More info

Forêt Noire with Pâte à Kadaïf, confit framboise and Cherry soaked in brandy by Masahiko Ozumi

March 19, 2021

The Japanese chef had the idea of ​​making this dessert when he found he could make kadaif at home with a frying pan.More info

Kaiser rolls, the original hand-marked vienna bread rolls. True bread videos (2 of 6)

December 4, 2020

The classic vienna bread dough, ideal for making sandwiches due to its soft and pleasant crumb, has in the kaiser roll format one of its most special and genuinely artisan formatsMore info

The Pastry Alphabet

In this book, the chefs of Cacao Barry offer practical recipes to master the art of French pastry, enhance creativity, and exceed the limits of flavor.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