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The 50 best Parisian pastry shops, together in a book

February 23, 2021 |

The journalist François Blanc gathers a valuable list of establishments and step-by-step recipes in this book, now available at Books For Chefs.More info

Lior Shtaygman:’Cakes need to look as if they were grown or created in nature’

February 18, 2021 |

A unique pastry style especially inspired in nature environment gives as a result one-of-a-kind pastry creationsMore info

Chocolate mousse plated dessert by Andrea Coté

February 9, 2021

Familiar ant the same time light proposal, despite it is a chocolate dessert, the pastry chef is looking for the more natural outcomeMore info

In the end, Sigep prepares a 100% digital edition in 2021

January 29, 2021 |

Due to the evolution of the pandemic and government restrictions in Italy, the Fair has had to make this decision.More info

Twenty countries confirmed for the Coupe du Monde de la Pâtisserie 2021

December 22, 2020 |

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.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