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Melissa Coppel’s school promotes Online Live training in 2021

January 12, 2021 |

Ramon Morató, Frank Haasnoot, and Wei Loon Taan are some of the chefs who will teach classes this year.More info

Florent Margaillan: ‘we are living a kind of return to the basics’

January 4, 2021 |

French modern patisserie which pays attention to large formats and lighter resultsMore info

IoT, alternative ingredients, and future trends at Host 2021

December 23, 2020 |

The next edition of the fair will take place from October 22 to 26.More info

Twenty countries confirmed for the Coupe du Monde de la Pâtisserie 2021

December 22, 2020 |

Due to the coronavirus, the organizing committee has had to cancel most of the continental selections and make the selection based on the results of the 2018 podiums.More info

Black ring entremet (Guanaja, peanut and mango passion fruit) by Gustavo Sáez

December 18, 2020

A single gesture can change everything and help to customize one creation and give it the unique artisan touch. Gustave Saez proved to us in so good #24 and now we have the chance to review it with this clear exampleMore info

Bruno Van Vaerenbergh

World traveler sharing his cream and butter knowledgeMore info

Forming loaves of bread and rounds. Joaquín Llarás ‘True Bread’ videos (1 of 6)

October 21, 2020

First video of the series that complements the book, True Bread, and that serves to not only understand the preparation of dozens of European bakery specialties, but also the techniques that great bakers master to always achieve the best resultMore 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