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Christophe Adam: ‘I am no longer a single-product chef’

September 9, 2021 |

What was missing in a 20-year-long Éclair de genie trajectory? the master chef proposes now XXL-éclair size to shareMore info

Marie-Odile Fondeur: “A Sirha Lyon in 2021 seemed essential to us after so much uncertainty”

September 2, 2021 |

After the hiatus caused by the pandemic, the director of the great Lyon fair where the World Pastry Cup is held explains why they have decided to hold an atypical edition this SeptemberMore info

White chocolate and orange Choux Marion by Richard Hawke

August 23, 2021

With the touch of orange blossom and a whipped ganache, the particularity of this choux pastry is that the formulation is designed to dispense with wheat flour and be gluten-free.More info

Everything is ready for the most peculiar edition of the Coupe du Monde de la Patisserie

July 30, 2021 |

Only 14 countries will face off in a final full of changes that are aimed at better responding to the challenges of today’s socieMore info

Csenge Dusha

Making nature shine with simplicity as well as with intelligenceMore info

The highly hydrated ciabatta-like loaf. The True Bread Videos (3 of 6)

February 10, 2021

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.More info

Bachour Gastro, by Antonio Bachour

A new style, new recipes, new combinations and new presentations … And all in just two bites.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