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Maé Innovation renews facilities, logo, and organization

May 13, 2021 |

For the company, 2021 is a year of great innovations aimed at continuing to demonstrate its know-how and its commitment to sustainability.More info

Host 2021, a face-to-face edition focused on safety

May 10, 2021 |

More than 1,000 exhibitors from 40 countries have confirmed their participation in the next edition of the show that will take place next October.More info

The FIPGC looks for the best classic, innovative, decorated, and now also gluten-free panettone

May 7, 2021 |

In its next edition, the competition organized by the International Federation of Pastry, Gelato and Chocolate includes a gluten-free category.More info

Seven essential and versatile sponge cakes by Paco Torreblanca

April 23, 2021 |

The well-known chef shows interesting versions of popular cakes in his book, Radix.More info

Safra with Muhallebi and pine nut and almond dacquoise by Lior Shtaygman

April 15, 2021

The chef goes back to his childhood with this semolina cake originally from Libya and proposes a version in which he combines ingredients from different countries.More info

Kaiser rolls, the original hand-marked vienna bread rolls. True bread videos (2 of 6)

December 4, 2020

The 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