Trompe l’oeil prevails this Christmas campaign. Seven very realistic Chris... November 20, 2023 | Ana Rodríguez

Plated dessert Amalfi with lemon, oil and basil by Jesús Camacho October 24, 2023 | Marc Oliva

Remember 28ºC by Jose Romero. For a rich, regular and comprehensible panettone ... October 4, 2023 | Jaume Cot

Oh là là!, a guide to navigate the world of doughs October 4, 2022 | Marc Oliva

Maé Innovation and Jonathan Mougel launch the ES-TAMP molds with a nod to biodi...

Oh Là Là by Yohan Ferrant

Intense Strawberry Dessert by Juan Gutiérrez
December 5, 2023In this dessert that appears in so good.. 30, the Colombian chef focuses on strawberries and shows different variations of them.More info
Scientists find an efficient and economical way to make allulose
November 29, 2023 | Ana RodríguezIn California, they have announced significant progress in the production of this sugar substitute.
More info
New bakery models at Sirha Europain 2024
November 28, 2023 | Ana RodríguezThe historic fair, which celebrates its 25th edition, will be in line with the new challenges facing the sector.More info
ISH – Indian School of Hospitality
ISH offers programs in association with two of the world’s leading higher education institutes: Ecole Ducasse and Les Roches.More info
The European Pastry Cup incorporates new and ambitious tests
November 17, 2023 | Ana RodríguezParticipating countries will have five and a half hours to present 16 dessert tasting desserts, two artistic pieces, and a buffet.More info
Alexandra Motz: “The art of pastry will continue to grow towards nostalgia and playfulness”
November 9, 2023 | Ana RodríguezThe Executive Pastry Chef at Spoon and Stable in Minneapolis creates desserts that tend to be very bright and intentionally plated, the result of great teamwork.More info
Remember 28ºC by Jose Romero
Remember 28ºC contains a varied list of creations ranging from the most classic to the most personal. Learn how to choose the best flour, how to use certain ingredients, become familiar with the most convenient type of mold and a lot more valuable tips that will help you master panettone like few others. More info
Bread scoring techniques, before and after fermentation. The True Bread Videos (6 of 6)
June 17, 2022Here is the last installment of the series of instructive videos that complements the book True Bread by Joaquín Llarás.More info