Iginio Massari prepares a pastry event for Host 2019 July 23, 2019 | Ana Rodríguez
Exotic mango, coconut, passion fruit and crystallized mint leaves mojito by Patr... July 12, 2019 | Marc Oliva
A new trophy by Vincent Guerlais and ambitious bakery competitions at Serbotel July 17, 2019 | Ana Rodríguez
Chanson Patisserie by Rory Macdonald March 5, 2019 | Marc Oliva
Barbara Decor launches the chocolate jewelry collection, Art Grillage
MÁS, by Mario Masiá
The company uses cocoa pulp for the first time as an ingredient to naturally sweeten chocolate.