Emmanuel Hamon directs ABA, new Middle East Baking Arts Academy September 13, 2019 | Ana Rodríguez
Passion fruit Danish dough Lotus by Angelo Vantoorn September 3, 2019 | Marc Oliva
Jacquy Pfeiffer: “When you charge fairly you get more customers” September 2, 2019 | Santiago Corral
Hironobu Tsujiguchi’s chocolates in a documentary September 5, 2019 | Marc Oliva
Barbara Decor launches the chocolate jewelry collection, Art Grillage
MÁS, by Mario Masiá
Blanca del Noval. The value of kernels and stale bread
September 10, 2019 | Fernando Toda
The researchers of the BCulinaryLAB, a department located within the prestigious Basque Culinary Center in San Sebastian (Spain), have been studying the potential of fermentation as a technique to give a new gastronomic values to the foods.More info
Travel lemon pie by Jose Romero
August 27, 2019
An ingenious travel dessert that the professor of the School of Pastry of Barcelona presents packed in a box. Inside, the recipient will find the ingredients of the lemon pie in nice bags, a cardboard tray, and up to two spoons for tasting.
More info
Iba 2021 will be held in October and will last five days
July 31, 2019 | Ana Rodríguez
Preparations for the 25th edition of the fair that promises significant developments begin.More info
Six pastry chefs confirmed for the American semi final of Valrhona’s C3
July 30, 2019 | Ana Rodríguez
The qualifying round will be held next October and will decide which North American candidate passes to the grand international final of the competition.More info
Chanson Patisserie by Rory Macdonald
March 5, 2019
The London pastry chef, who presents the book, Bake, this March, is the ideologue of this original establishment in New York.More info
Prisma, by Frank Haasnoot
Long-awaited by the hundreds of followers that he has all over the world, the book alternates emblematic creations which are duly updated with unpublished materialMore info
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