Gianluca Fusto: ‘All the ingredients can find a dialogue with each other’ February 25, 2021 | Alberto Ruiz
Sweet ‘N Strong with spicy chocolate by Adrien Bozzolo February 12, 2021 | Marc Oliva
Sirha Lyon and the Pastry World Cup postponed to September February 24, 2021 | Ana Rodríguez
The highly hydrated ciabatta-like loaf. The True Bread Videos (3 of 6) February 10, 2021 | Marc Oliva
Innovative Silikomart molds for baked pastry with TPLUS +
Bachour Gastro, by Antonio Bachour
The journalist François Blanc gathers a valuable list of establishments and step-by-step recipes in this book, now available at Books For Chefs.
A unique pastry style especially inspired in nature environment gives as a result one-of-a-kind pastry creations
Due to the evolution of the pandemic and government restrictions in Italy, the Fair has had to make this decision.
Due to the coronavirus, the organizing committee has had to cancel most of the continental selections and make the selection based on the results of the 2018 podiums.
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 formats