Prisma, by Frank Haasnoot, goes on tour March 15, 2019 | Ana Rodríguez
‘Tutti-frutti’ bar with mantecado ice cream, by Mario Masiá March 12, 2019 | Marc Oliva
Malaysian CMP Team: ‘Without trust in our teammates, there won’t be team... March 7, 2019 | Jaume Cot
Chanson Patisserie by Rory Macdonald March 5, 2019 | Marc Oliva
Kayambe 36%, the ivory chocolate with the lowest sugar content by the Manufactur...
MÁS, by Mario Masiá
The big viennoiserie French master visits so good #21 to share his thought about what is making so popular this pastries lately
As a member of the International Organization Committee of the Coupe del Monde de la Pâtisserie, Gay tells us the keys to the present and future of this ambitious competition.