Pastry design does matter. Six trendsetting decorations by Frank Haasnoot September 23, 2020 | Ana Rodríguez
Sevillian Buñuelo plated dessert by Jesús Escalera September 3, 2020 | Marc Oliva
Sirha and the Coupe du Monde de la Pâtisserie change their dates September 23, 2020 | Ana Rodríguez
A bread factory in the UK in the 60s June 26, 2020 | Marc Oliva
Mindful Choices, Guittard chocolate with sugar alternatives
The Pastry Alphabet
Nicolas Haelewyn, the new pastry chef at Maison Ladurée
September 22, 2020 | Ana Rodríguez
The pastry chef from Normandy returns to La Maison and signs five new creations.More info
The Championnat de France du Dessert 2020 will be held in October
September 16, 2020 | Ana Rodríguez
The competition, postponed due to the coronavirus, will be held in person at the Lycée hôtelier Georges Baptiste in Canteleu-Rouen.More info
Organic products continue to gain ground in ISM 2021
August 31, 2020 | Ana Rodríguez
In its next edition, the fair will reflect the growth of a sector that continues spreadingMore info
Chocolate, hazelnut and fougasse bread ‘Amona’ plated dessert by Elena Pérez
August 21, 2020
‘Amona’, which translates to grandmother in Basque, is a nostalgic dish for Pérez, one that is fondly reminiscent of home and childhood days.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
Radix, by Paco Torreblanca
The essential pastry, without masks, whose base is the knife and the oven. The one which does not need to be in fashion.More info
A London studio presents the lightest dessert in the world
November 22, 2019
Bompas & Parr, in collaboration with the Aerogelex laboratory, has developed a meringue that weighs only one gram.More info
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