Nine examples of cheese’s potential at brunch time by Antonio Bachour April 20, 2021 | Ana Rodríguez

Safra with Muhallebi and pine nut and almond dacquoise by Lior Shtaygman April 15, 2021 | Marc Oliva

Sculpture, design, and chocolate in Patrick Roger’s new boutique April 19, 2021 | Ana Rodríguez

The highly hydrated ciabatta-like loaf. The True Bread Videos (3 of 6) February 10, 2021 | Marc Oliva

FOO’D, Pavoni Italia’s molds for the Horeca sector

Bachour Gastro, by Antonio Bachour

The blue pigment in red cabbage, a possible alternative to artificial colors
April 14, 2021 | Ana RodríguezAn 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 | Ana RodríguezScheduled 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 | sogoodmagIn 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 | Ana RodríguezOn 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, 2021The 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, 2020The 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