Philippe Conticini: ‘Now my creativity is less noticeable – it is appreciate... July 22, 2022 | Jaume Cot
The Saint Honoré revised, without classic creams, by Francesco Boccia August 9, 2022 | Ana Rodríguez
Tips for choosing and working with chocolate according to The Pastry Alphabet July 27, 2022 | sogoodmag
Bread scoring techniques, before and after fermentation. The True Bread Videos (... June 17, 2022 | Marc Oliva
Les Vergers Boiron expands its range of room temperature fruit purées
So good.. Recipes 3
Two months before its celebration, the great chocolate event announces an attractive program.
After twenty years writting the history of Australian pâtisserie, we think it is the perfect excuse to visit again (and it is the tenth time) her Savour School.
The theme of the 2022 edition is Naturalité.
If you could eat it, how would this painting by Katsushika Hokusai taste? The chef of La Postrería de Guadalajara (Mexico) imagines it with very fresh ingredients.
Joaquín Llarás shares the skill he has with this Italian bakery classic.