Graham Hornigold & Heather Kaniuk: ‘The world deserves better taste acros... December 2, 2020 | Jaume Cot
Cocoa Bean Bonbon with Chipotle Raspberry Ganache and Gelatin by Susan Notter December 1, 2020 | Marc Oliva
Antonio Bachour presents his most culinary and refreshing book, ‘Bachour Gastr... November 27, 2020 | Ana Rodríguez
Forming loaves of bread and rounds. Joaquín Llarás ‘True Bread’ vi... October 21, 2020 | Marc Oliva
Unox launches the first Speed Baking Oven
The Pastry Alphabet
ISM and ProSweets have finally been postponed to 2022
December 3, 2020 | Ana Rodríguez
The Koelnmesse has postponed the editions planned for 2021 due to high infection figures and international travel restrictions.More info
Twelve Christmas bûches for a poetic and magical Christmas
November 23, 2020 | Ana Rodríguez
Our traditional Christmas ranking returns another year with proposals that awaken our most emotional side.More info
Chocolate mint bonbon by Ronny Emborg
November 16, 2020
A good example of the sensory cuisine that the chef makes in the two-Michelin-star New York restaurant, Atera.More info
Double tie and Italian stamp in the FIPGC panettone competition
October 28, 2020 | Ana Rodríguez
The second edition of the competition, held in Rome, has awarded five chefs.More info
A bread factory in the UK in the 60s
June 26, 2020
Interesting documentary that shows the advanced level of industrialization of bread manufacturing in the 1960s in England.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
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